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Recipe Friday: Chicken Sausage, Spelt and Pepper Skillet

As the temperatures start to cool, everyone will be starting to crave comfort food, and there's possibly nothing that says "comfort" like a warm skillet. This skillet from Mareya Ibrahim also incorporates several immunity boosting foods to ensure you stay happy and healthy this fall. 

Chicken Sausage, Spelt and Pepper Skillet


  • 2 T raw coconut oil
  • 2 garlic cloves, minced
  • 1 medium red onion, finely diced
  • 1 tsp chili powder
  • 1 ½ pounds raw chicken sausage, chopped into 1/2-inch chunks, casings removed
  • 1 cup uncooked spelt
  • 2 cups low-sodium chicken broth
  • 1 medium bell pepper, thinly sliced
  • 2 cups sliced stemmed cremini (baby bella) mushrooms
  • 2 (14.5-ounce) cans diced tomatoes with their juices
  • 2 tsp dried oregano

Plant-based alternartive

  • 2 packs Lightlife Smart Dogs, chopped into ½-inch chunks
  • 2 cups vegetable broth

Gluten-free alternative:

  • 1 cup brown rice


  1. Preheat oven to 400°.
  2. In a heavy cast-iron or other ovenproof skillet, melt coconut oil over medium heat. Add garlic, onion and chili powder, and cook until onion is translucent, about 2 minutes. Add chicken sausage or Lightlife Smart Dogs and cook 6 to 8 minutes, until browned.
  3. Add spelt* or brown rice and chicken or vegetable broth. Reduce heat to medium and cook about 5 minutes.
  4. Add bell pepper, mushrooms, tomatoes with their juices, and oregano. Transfer skillet to oven and bake for 1 hour, or until vegetables and spelt are tender and liquid is absorbed. Spoon skillet mixture into a bowl and taste the goodness.
  5. *Soak spelt overnight to reduce the lectins and allow for a faster cook time.


Amber Kispert

Content Producer

Amber is the Content Producer for Catersource. Amber previously worked as a Communications Specialist for LeClair Group and a reporter for the Woodbury Bulletin, both located in Woodbury, Minn.  As a self-described "foodie," Amber loves to experience the world of...