Ingredients
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1 large onion, diced (approx 1 cup)
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5 large carrots, peeled,chopped into 3/4 inch pieces
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1 cup ginger ale
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2 cups chicken broth, more as needed
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3 large sweet potatoes, peeled,chopped into 3/4 inch pieces
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1 cinnamon stick
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1/2 lemon, juice of
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1/2 cup dried apricot
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salt, to taste
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black pepper, freshly ground,to taste
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2 tablespoons chicken fat or 2 tablespoons canola oil
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1/2 cup whole pittted prune
Instructions
- Heat a large skillet over medium heat, add oil.
- Add onion to the pan and saute, lowering heat as needed, until onion is very soft- about 10 minutes.
- Add carrots,ginger ale,and chicken broth,then raise the heat a bit so that the liquid is simmering (around medium), and cook until carrots begin to soften about 7-10 minutes.
- Add all remaining ingredients, except salt & pepper, and continue cooking until veggies are very tender, another 15 or so (I dropped a lid on the pan, slightly ajar to help this cook a bit faster).
- You may need to add a little extra chicken broth for moisture if it starts to get dry- you don't want this to dry out.
- Season well with salt and pepper, removing cinnamon stick before serving.