Chicken stew with artichokes and dried apricots over brown rice from Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries, & More by Maria Speck

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Notes about this recipe

  • dinnermints on May 11, 2019

    Very nice flavors, guests loved it. I used einkorn instead of brown rice for a bit more chew. I cooked the onion/celery/garlic mixture for closer to 10 minutes, and next time would cut the chicken pieces smaller as it took a lot longer than 5-7 minutes for the 1-inch chunks to cook.

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