Ingredients

You can use any fresh vegetables or lean pork, chicken, turkey or sausages you have on hand;– just be sure to put the toughest veggies on the bottom so they cook longer.

• About 1/4 cup olive oil, plus more for drizzling
• 6 medium yellow or red onions, peeled and cut into quarters/wedges (attached by base)
• 4 chicken thighs, skinned
• 6 chicken apple sausages, cut into thirds
• 6 hot Italian pork sausages, cut into thirds
• 8 medium potatoes, peeled and cut into 2 chunks
• 6 medium carrots or parsnips, not peeled, cut into 3-inch chunks
• 1 large butternut squash, peeled and seeded, cut into large chunks
• Baby eggplants (about 2 cups), not peeled, cut into large chunks
• Celery
• 1 large red pepper, and 2 green peppers, seeded and cut into large chunks
• 3 jalepeño peppers and 2 hot chili peppers, seeded and chopped into 1/4-inch pieces
• 3 big portabello mushroom caps, cut into large chunks
• 12 whole peeled garlic cloves
• 2-3 cups fresh herbs, coarsely chopped: oregano, ginger mint, flat leaf parsley
• 1/2 teaspoon salt
• 1 box chicken stock
• 2 cups Cabernet Sauvignon wine
• 1 large can crushed tomatoes
• 1 small can tomato sauce
• 1-2 tablespoons hot Madras curry powder
• 2-3 tablespoons cinnamon
• 1 teaspoon turmeric
• 1 heaping tablespoon cumin
• 1/2 teaspoon chipotle chile pepper
• 1/2 teaspoon fresh ground black pepper
• 1/2 cup raisins
• 2 cups (dry) brown, dark brown, mahogany or wild rice mixture (not white rice!)

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Description

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