Peach and zucchini chicken stew

A simple take on the Persian dish, khoresh

"This offbeat yet delicious combination layers the flavors of onion and turmeric with ripe summer fruit and zesty lime," says Katzie Guy-Hamilton, chef and director of food and beverage at Equinox. Her recipe is great for meal prep or on its own: "It makes two servings so you can freeze and save it."

This recipe is part of our meal prep series for July. Click here for all the details.


1 tablespoon extra virgin olive oil or algae oil
1 clove garlic, smashed and minced
½ small red onion, sliced thin
½ teaspoon turmeric powder
¼ teaspoon salt
¼ teaspoon black pepper
½ zucchini, sliced
1 peach, cut into thick slices
½ corn on the cob, kernels
2 tablespoons chicken drippings (optional)
1 cup canned organic great northern beans, rinsed
½ lime, juiced
1 cup roasted chicken, breast and thigh meat
⅓ cup farro, cooked
1 cup chicken stock
2 cups baby spinach
2 handfuls of arugula
Chopped cucumber



In a large skillet, combine olive oil with garlic and red onion. Soften onions on medium heat, about three minutes. 


Add turmeric, salt, and pepper and stir to combine.


Add zucchini, peach slices, and corn. Quickly sautée until golden, about three minutes.


Add chicken drippings, beans, and lime juice to the pan.


Add chicken breast and cooked farro.


Add 1 cup of chicken stock and bring mixture to a simmer. Then add the spinach to wilt. 

Divide between two containers and store in the fridge.


Place cucumber whole in container with arugula.

Store in fridge and slice fresh day of. 


Reheat stew in a small saucepan or in the microwave on low until warm.

Enjoy with a side salad of arugula and Persian cucumbers dressed with a lemon or lime wedge, oregano oil, and turmeric salt shaker from your condiment kit.

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