Lemon–Ginger Chicken Stew

• 3 lb chicken breast, bite-size pieces
• 2 tbsp olive or canola oil
• 3 onion, medium, diced
• 6 carrot, medium, diced
• 6 celery, ribs, diced
• 4 yellow potato
• 8 cloves garlic
• 4 fresh ginger
• 2½ cups cooked Great Northern beans
• 1 cup black or green lentils, rinsed
• 1 cup barley
• 14 cups low-sodium chicken stock
• 3 cups frozen kale or spinach
• 2 cups frozen green beans or broccoli florets
• 2 bay leaves
• 1½ tsp dried thyme, dried
• 1½ tsp dried oregano, dried
• 1 tbsp ground coriander, ground
• 1 tsp ground cumin, ground (optional/light)
• ½ tsp red pepper flakes
• 2 lemon, zest of 2 lemons
• 2 lemon, juice of 2 lemons (start with 1½, adjust)
• 3 tbsp ground flaxseed
• chopped parsley or cilantro, handful chopped parsley or cilantro
• black pepper
• salt

Preparation

1. Step 1
   Brown the chicken in batches in a 7.8 qt pot so you don’t crowd it. Take chicken out to a bowl once browned.
2. Step 2
   In the same pot cook the onions, carrots, celery, and potatoes 8–10 minutes until softened. Add the garlic, half the ginger, thyme, oregano, coriander, cumin, and red pepper flakes. Stir 30–60 seconds.
3. Step 3
   Stir in the beans, lentils, and barley. Let them toast 1 minute with the aromatics.
4. Step 4
   Pour in 14 cups stock, bay leaves, and all the chicken with juices. Check the pot for 2–3 inches of headroom; hold back 1–2 cups of the stock if needed. Bring to a boil, then down to a gentle simmer. Simmer, partially covered, 35–40 minutes until lentils and barley are tender.
5. Step 5
   Last 10 minutes, add the frozen kale or spinach and green beans or broccoli. Stir well; they’ll shrink down.
6. Step 6
   Turn heat off or to very low. Remove bay leaves. Stir in the lemon zest, lemon juice (start with 1½ lemons), the remaining half of the grated ginger, ground flaxseed, handful of chopped parsley or cilantro, and generous black pepper. Taste and adjust with more lemon if brighter flavor is desired, more black pepper, and salt only if needed.
7. Step 7
   If too thick, add some of the extra hot stock or water until it reaches desired consistency. If too thin, simmer uncovered a bit longer or mash some beans and potato against the side and stir back in.