Most of us go through cooking peaks and troughs on a revolving basis. We have moments that make us feel like accomplished cooking ninjas, as well as botched attempts that make us want to toss ourselves on the floor like limp ragdolls. During my own culinary sinusoidal lows, I remind myself the purpose of it all. Above making a living at it, I cook to nourish, to sustain and elevate health, to have my own tiny impact on the direction of the food industry.
One of my motivations for cooking at home is knowing where all of the ingredients are sourced. I get an unparalleled satisfaction during the preparation process and derive more enjoyment out of consuming the food when I have a good understanding of where all of the ingredients were sourced. In this sense, the more information I have regarding inputs, the better. Way I see it, knowledge is bliss.
It gives me a sense of satisfaction knowing I selected humanely-raised meat, organically-grown vegetables, and knowing all of the flavors I’ve added come from companies whose visions on the environment and sustainability align with mine. In this way, the motivating and therapeutic side of cooking is enhanced knowing I’m cooking with purpose.
My favorite way of preparing chicken is slow-cooking it with a plethora of sustainably-sourced spices. Using Frontier Co-Op’s Ground Turmeric as the front-runner in the spice department, the chicken turns out with a vibrant yellow hue. Frontier sources their turmeric from small farmers in Sri Lanka, to whom they gave a grant in order to build a training facility, where farmers are educated on organic, sustainable growing practices. All of Frontier Co-op’s products have a story and are sourced with great care always being fair to people and planet (learn more about Frontier’s sourcing here).
I also used Frontier’s paprika, cumin, and coriander, and even a pinch of cinnamon to lend a little bit of a curry affect to the recipe. Fresh ginger is applied in volume, along with coconut milk to round out the flavor into a creamy medley of aromatic flavor. Adding turnips, carrots, and a head of kale, we’re getting a hefty dose of veggies along with our protein.
While this recipe can certainly be made in a slow cooker, I shaved off hours of cook time by braising it in an oven-safe saucepan. You can also use a Dutch oven, a large cast iron-skillet, or even a paella pan. Serve over steamed brown rice, and you’re in for a super comforting yet healthful meal!
Chicken gooooood <- name that movie.
This post is sponsored by Frontier Co-Op. I was compensated for my efforts, but all opinions are my own. Thank you for supporting the brands that help make this site possible.
More Braised Chicken Recipes:
- Lemony Braised Chicken and Kale
- Braised Chicken and Artichokes
- Coconut Harissa Curry Braised Chicken with Root Vegetables