I know we’re just entering September, but it’s felt like comfort-food weather for a while and that led me to this Moroccan chicken stew.
The summer has flown right by, and I think it feels like that more-so because the weather just hasn’t been all that summer-like for the most part. I think we’ve had the air conditioning on a total of 3 nights this summer. Don’t get me wrong, for those of us who love fall it’s been an ideal summer – cool nights, warm but not stuffy days, I really can’t complain!
When we visited Washington D.C on our baseball roadtrip, I experience humidity like I had never experienced before. The moment you walked outside you were drenched in sweat, and not necessarily because you were hot (though it was) but just sheer humidity covered you. It was disgusting. Coming home after that made me appreciate the cooler and less humid days of Ottawa. Sure we get days where it’s 99% humidity, but they don’t make up the majority of our days so it’s really not so bad.
Between work trips, personal trips, and wedding planning, I have all but lost my summer. That came off really cynical, i’ve enjoyed all of it, but I could use a few more months of beautiful weather!
This past weekend, my bridesmaids, mom and I had a wedding day while Kevin was away at a bachelor party. Honestly, it couldn’t of gone any better. We took our time and made a full day of it starting with visiting our venue at Temple’s Sugar Bush just past Carleton Place. Piled into my SUV, I drove there and remember the feeling I had initially had “it’s so far.” When I pulled up to the parking lot, I remembered just how pretty it was, and the thought of distance was a fleeting one. It’s totally worth it.
I wanted a location that was going to be cozy and not too much. I’m actually surprising myself how non-bridezilla I am, and I think it’s a good thing! Going back inside reminded me why we chose Temple’s Sugar Bush as our ceremony and reception location. It’s the perfect balance between rustic and modern, with harvest style tables or as I like to think of them family-style tables. I want this day to be about bringing families and friends together to celebrate. My bridesmaids and mom approved!
We than made our way to Sinders Bridal House to try on dresses. I always thought this was going to be the thing I looked forward to the most, but quite honestly it was the thing I feared the most. I had a bad experience on the phone with another bridal house which made me feel incredibly self-conscious and uneasy, and i’m already self-conscious to begin with. My experience at Sinders was amazing; Ruth walked us through the store looking at different options. Before I got too overwhelmed I tried on about 12 or so dresses. Low and behold, I committed to the second dress I tried on with resounding approval (and tears) from my entourage, which included my bridesmaid in the states via skype!
But now, as the days get shorter, and the summer starts to dwindle down, I find myself craving comfort food. Stew really is one of those delicious comfort foods you can’t go wrong with. Curl up on the couch with a bowl of this Moroccan chicken stew, and you’re good to go! The best part of this recipe, you can make it in the slow cooker, so even on those super hot days you’re not warming up the house even more by turning on the oven.
Onto the Moroccan chicken stew recipe
- 4 chicken breasts, boneless and skinlees
- 1 can peas
- 1 (15 1/2-ounce) can chickpeas
- 1 medium onion, chopped
- 1 (28-ounce) can of tomatoes, diced and undrained
- 1 cups chicken broth
- 1 teaspoon ginger
- 1 tablespoon cinammon
- 1/2 cup coconut milk
- 2 bay leaves
- Place all the ingredients in the slow cooker on low for 7-8 hours, or 3-4 hours on high.
- Once done, remove the chicken and using two forks, pull chicken in different direction to shred.
- Return the chicken to the slow cooker and mix well.
- This freezes well, so think about making a full batch and freezing some for another night!