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Eight-Spice Squash and Chicken Thighs Stew with Lentil Rice (Rachael Ray) Recipe

Eight-Spice Squash and Chicken Thighs Stew with Lentil Rice (Rachael Ray) Recipe

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Eight-Spice Squash and Chicken Thighs Stew with Lentil Rice (Rachael Ray)

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Ingredients:

Serving

8 bone-in skinless chicken thighs
salt and freshly ground black pepper
all-purpose flour , for dredging
3 tbsp butter
2 tbsp evoo
2 tbsp chopped fresh gingerroot
3 to 4 cloves garlic, chopped
2 medium or 1 large onion, chopped
1 fresh red chile , such as finger pepper
2 round tbsp ras el hanout
1/8 tsp ground cardamom
1/8 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp freshly grated nutmeg
3 cups chicken stock
1 medium butternut squash, peeled and cut into 2-inch chunks
1 28- oz can diced tomatoes1 bunch spinach leaves (about 3 cups)
1/2 cup red or brown lentils
1 cup long- grain rice
1 cup pomegranate seeds , for serving
1/2 cup thinly sliced scallions , for serving
1/4 cup fresh cilantro leaves , for serving
1/4 cup fresh mint leaves , for serving

Directions:

Cook's Note: If you don't have ras el hanout, you can make your own spice blend with 1 1/2 teaspoons each chili powder (ancho or mild to moderate blend, such as Gephardt's chili powder), cumin, coriander and turmeric.
Sprinkle the chicken thighs with salt and pepper and dredge in flour. Melt 2 tablespoons of the butter with the EVOO in a Dutch oven over medium-high heat. Brown the chicken until crisp, and then remove from the pan. Add the ginger, garlic, onions and chiles and sprinkle with some salt. Stir in the ras el hanout, cardamom, cinnamon, cloves and nutmeg, and cook until the vegetables are tender, 10 to 12 minutes.
Pour in 2 cups of the stock along with the squash and tomatoes and simmer 15 minutes. Return the chicken to the pot and simmer to cook through, 10 minutes longer, and then wilt in the spinach. Cool and store for a make-ahead meal, preparing the rice as the chicken reheats over medium heat.
Cook the lentils in boiling salted water until tender, 7 to 10 minutes for red lentils, 15 minutes for brown. Drain and reserve. Meanwhile, bring the remaining 1 cup stock, 3/4 cup water and the remaining 1 tablespoon butter to a boil in another small saucepot. Add the rice and bring to a boil, reduce to a simmer and cook until tender, 16 to 18 minutes. Fluff with a fork, and then combine with the lentils, pomegranate, scallions, cilantro and mint and serve with the chicken.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	396.51 Kcal (1660 kJ)
Calories from fat	143.33 Kcal
		% Daily Value*
Total Fat	15.93g	25%
Cholesterol	28.3mg	9%
Sodium	1078.83mg	45%
Potassium	1393.41mg	30%
Total Carbs	42.21g	14%
Sugars	16.21g	65%
Dietary Fiber	14.33g	57%
Protein	15.33g	31%
Vitamin C	57.7mg	96%
Vitamin A	7.7mg	257%
Iron	92.1mg	512%
Calcium	150.5mg	15%

Amount Per 100 g
Calories	99.04 Kcal (415 kJ)
Calories from fat	35.8 Kcal
		% Daily Value*
Total Fat	3.98g	25%
Cholesterol	7.07mg	9%
Sodium	269.48mg	45%
Potassium	348.06mg	30%
Total Carbs	10.54g	14%
Sugars	4.05g	65%
Dietary Fiber	3.58g	57%
Protein	3.83g	31%
Vitamin C	14.4mg	96%
Vitamin A	1.9mg	257%
Iron	23mg	512%
Calcium	37.6mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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