Chicken with Celery, Onions, and Apples

Chicken Thighs with Celery, Onion, and Apples (Serves 3-4)

My wife the picky eater cleaned her plate when she tried this meal. She often asks me to leave celery out when I am cooking, but she liked it in this combination.

The idea for this recipe came from an episode of 30-Minute Meals with Rachel Ray on the Food Network. Rachel made “Traditional Supper Stuffing with Cider Gravy.” The tasty idea I got from her was combining onion, celery, and apples with a meat. She used turkey and I used chicken thighs because that is what I had in the refrigerator. I liked it so much, I am not sure when I might try it again with turkey.

I like Indian food, so keep a variety of traditional Indian spices in my kitchen. Tandoori spice is a mix that generally includes Ginger, Cumin, Coriander, Paprika, Turmeric, Salt, and Cayenne with some variations. I wanted more salt and heat than Tandoori offers, so added salt and a few other spices to taste.

Ingredient list:

1 to 1.5 pounds of skinless, boneless chicken thighs
Imagine Organic Low Sodium Free Range Chicken Flavored Broth (no sugar, cane juice, or soy like most chicken stocks)
Two Golden Delicious apples
One large sweet onion
6-7 stalks of celery
Extra virgin olive oil
Red chili powder
Tandoori spice
Garlic powder
Black pepper

In preparation, perform the following:

Salt chicken pieces lightly and then apply Tandoori spice generously on both sides.
Chop onion, celery, and apples into bite-sized pieces
Pre-heat oven to 350 degrees


Heat 3-4 tablespoons of olive oil over medium heat in a deep pan and add a heavy dusting of garlic powder. Lay chicken in the pan and let it cook while you chop the vegetables and apples. That took me about 10 minutes, but your knife skills may be different. Add chopped onion, and then chopped celery.Pour in Chicken broth until the pan is about half full. Add about 1/2 teaspoon of red chili powder for heat. Add a heavy dusting of black pepper. Place cover on pan and put the whole thing in the oven to cook for 30 minutes. After about 15 minutes, add chopped apples. You can put them in with the vegetables, but they get soft and adding them late allows them to hold up better.


The chicken comes out so tender, you can cut it with a fork.

I could barely fit all the ingredients in my pan. I may look at getting a bigger pan and adding more celery to round out the vegetables a little differently.

I had to travel to a Whole Foods store to find chicken broth without added sugar, cane juice, or soy. I cooked one recipe with the Imagine brand and then went back and bought 10 quarts to stock my pantry. I bought Vegetable and Beef stock too, but haven’t tried them yet. The nice thing is that you can use part of a container and keep the rest in the refrigerator for 7 days. Chicken broth adds a lot of flavor, so I am finding more opportunities to cook with it.


5 Responses to “Chicken with Celery, Onions, and Apples”

  1. hi tom,

    these all look SO amazing! i’m so happy to find your site (through the whole9life site)

    i solved the broth problem by making my own. it’s so easy, it’s ridiculous. i just take whatever bones (fish heads are easy, too) and fill the pot with water, about 1/2 cup apple cider vinegar, and bring it to a boil, then i turn it down to a simmer and let it go for between 8-72 hours, adding water every few hours. i ladle it into either canning jars or sandwich bags, pop it in the freezer and boom. no soy, no salt, no nothin’ and you also get the super rich gelatin that is filtered out of commercial broths.

    thanks again for this blog!

    • Tom Denham says:

      Thanks Jennifer! Making your own broth sounds easy the way you describe it, but the idea of 8-72 hours of cooking intimidates me. I’ve never left the house with anything cooking. I remember my mom did it all the time when I was a kid, but that is a step I have not taken yet. But maybe I need to “mom up” and try it. I’ve got some bone-in chicken thighs in the refrigerator now. I guess I better save dem bones.

      • I see this is an old post, but what I do is use my crock pot to simmer the broth for 8+ hours. I feel safer using the crock pot than having the stove on for that long. It turns out just as good.

  2. Love your recipes! I cant find tandoori spice in the store, do you make your own? Can you post a recipe for that? I have all the spices you listed that are in it, I just dont know the proportions. thanks

    • Tom Denham says:

      Glad you like the recipes! Here are the first three results I found when Googling “tandoori spice mix recipe’:


      1 teaspoon ginger
      1 teaspoon cumin
      1 teaspoon coriander
      1 teaspoon paprika
      1 teaspoon turmeric
      1 teaspoon salt
      1 teaspoon cayenne


      3 tablespoon garlic salt
      2 tablespoon cayenne pepper
      2 tablespoon coriander
      2 tablespoon cumin
      2 tablespoon ginger
      1 1/2 teaspoon cardamom
      1 1/2 teaspoon cinnamon


      6 tablespoons paprika
      2 tablespoons ground coriander
      2 tablespoons ground cumin
      2 tablespoons coarse kosher salt
      1 tablespoon freshly ground black pepper
      1 tablespoon sugar
      1 tablespoon ground ginger
      1 teaspoon ground cinnamon
      1 teaspoon crumbled saffron threads
      1/2 teaspoon cayenne pepper

      My guess is that every tandoori spice recipe is different.

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