Yesterday I had my gestational diabetes test. If you have ever been pregnant, you know how awful that juice is that they give you. I spent most of yesterday sleeping or doing nothing. That juice left me in a bad shape. Hopefully I passed, because under no circumstances do I want to be subjected to the 3 hour test.
Anyway, because of the test’s side effects, I never got dinner in the crock pot. Instead, I took a crock pot meal and did it in the oven with much success!
Spiced Chicken with Carrots and Celery {modified from MarthaStewart.com}
Ingredients:
- 4 carrots
- 4 celery stalks
- 8 skinless chicken thighs (about 2 1/2 pounds total)
- 1 garlic clove, minced
- 1 tbs ground cinnamon
- 1/2 teaspoon ground cumin
- Coarse salt and ground pepper
Directions:
- Preheat oven to 350 degrees.
- Peel the carrots and cut into 1 1/2 inch pieces. Cut the celery into 1″ pieces.
- In a bowl mix chicken, garlic, cinnamon, cumin, salt, and ground pepper. Coat chicken with mixture.
- In a casserole dish add vegetables and chicken. Pour in 1 cup of water. Cover with aluminum foil. Cook for 90 minutes.
- Serve!
Grade: A-
Comments: Nathan thought it was delicious. The spices aren’t really strong, but the definitely leave a great flavor. The vegetables were delicious! I loved spiced carrots, so this was a great dish for me.
