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Recipe Friday: Chicken Sausage, Spelt and Pepper Skillet
Recipe Friday: Chicken Sausage, Spelt and Pepper Skillet
Amber Kispert
October 2, 2020
1 Min Read
As the temperatures start to cool, everyone will be starting to crave comfort food, and there's possibly nothing that says "comfort" like a warm skillet. This skillet from Mareya Ibrahim also incorporates several immunity boosting foods to ensure you stay happy and healthy this fall.
Chicken Sausage, Spelt and Pepper Skillet
Ingredients
2 T raw coconut oil
2 garlic cloves, minced
1 medium red onion, finely diced
1 tsp chili powder
1 ½ pounds raw chicken sausage, chopped into 1/2-inch chunks, casings removed
1 cup uncooked spelt
2 cups low-sodium chicken broth
1 medium bell pepper, thinly sliced
2 cups sliced stemmed cremini (baby bella) mushrooms
2 (14.5-ounce) cans diced tomatoes with their juices
2 tsp dried oregano
Plant-based alternartive
2 packs Lightlife Smart Dogs, chopped into ½-inch chunks
2 cups vegetable broth
Gluten-free alternative:
1 cup brown rice
Method
Preheat oven to 400°.
In a heavy cast-iron or other ovenproof skillet, melt coconut oil over medium heat. Add garlic, onion and chili powder, and cook until onion is translucent, about 2 minutes. Add chicken sausage or Lightlife Smart Dogs and cook 6 to 8 minutes, until browned.
Add spelt* or brown rice and chicken or vegetable broth. Reduce heat to medium and cook about 5 minutes.
Add bell pepper, mushrooms, tomatoes with their juices, and oregano. Transfer skillet to oven and bake for 1 hour, or until vegetables and spelt are tender and liquid is absorbed. Spoon skillet mixture into a bowl and taste the goodness.
*Soak spelt overnight to reduce the lectins and allow for a faster cook time.
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