Chicken and Cabbage

Chicken and Cabbage braises spiced chicken, sweet carrots, and tender cabbage in one cast iron skillet for an easy, budget friendly weeknight dinner.

Prep Time: 30

Cook Time: 40

Total Time: 1 10

Course: Dinner

Cuisine: American

Diet: Gluten Free

Difficulty: Easy

Allergen: Capsaicin

Calories per serving: 231kcal

~~ Seasoning ~~

1/2 teaspoon (2.46 ml) Turmeric
1 teaspoon (4.93 ml) Coriander
1 teaspoon (4.93 ml) Cumin
1 teaspoon (4.93 ml) Garlic powder
1/2 teaspoon (2.46 ml) Cayenne
2 tablespoons (29.57 ml) *Olive oil

Chicken

4 pounds (1.81 kg) Whole chicken, cut into parts
1/2 teaspoon (2.46 ml) Salt
1/2 teaspoon (2.46 ml) Black pepper, freshly cracked
1/4 cup (59.15 ml) Water
1 tablespoon (14.79 ml) Lime juice

~~ Vegetables ~~

Make the spice mixture.
Cut the chicken into pieces then salt and pepper them.
Put the oil into a hot skillet.
When the oil is hot, add the chicken, skin side down. Let the chicken pieces brown on all sides.
Squeeze the lime for their juice. Add the water, lime juice, and spices to the pan. Cook for 20 minutes.
Add the carrots, cover and cook for 10 minutes.
Add the cabbage, cover and cook for 10 minutes.
Be sure the chicken reaches 165 °F °F (74 °C)on an instant-read thermometer then toss before serving.

If you do not like the flavor of turmeric, you can omit it.

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