Heat oil in a wide, low, deep pot. Add onions and sauté for 10 minutes.
Add carrots, sweet potatoes, and zucchinis. Sauté over low heat for 20–30 minutes, or until veggies are light brown. Add garlic for the last two minutes.
Pour the ketchup over the veggies. Season with salt and pepper.
Add chicken to the pot, skin-side down, in one layer. Season generously with paprika, garlic powder, onion powder, salt, and pepper.
To prepare the sauce, combine all ingredients in a small bowl.
Pour the sauce over the chicken. Scatter pineapple chunks over everything.
Bring to a boil, then lower heat and cook for at least five hours. The chicken and veggies will release their own juices. If necessary, add 1/2 cup water halfway through.
Directions
Credits
Tips:
Even if you’re making more chicken, use the sauce recipe as is.
This chicken can be frozen.
Notes:
Vegetable amounts are guidelines; feel free to adapt to your family’s preferences. Add butternut squash, if desired.
Homemade Ketchup
Combine four plum tomatoes, one chopped onion, one cup water, 1/4 cup lemon juice, five tablespoons sugar, one cube Gefen Frozen Garlic, if desired, and one teaspoon salt in a pot. Simmer on low for two hours.
Description:
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.
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