Winter Chicken And Squash Stew With Indian Spices |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Source: Adapted from: The New Bon Appetit Cookbook. This is great! Ingredients:
2 teaspoons olive oil |
6 chicken thighs with bones, fatty skin removed |
1 1/3 cups chopped onions |
3 garlic cloves, minced |
1 1/2 teaspoons curry powder |
1 1/2 teaspoons ground cumin |
1 teaspoon ground cinnamon |
4 cups cubed and peeled butternut or acorn squash |
2 cups cubed and peeled russet or gold potatoes |
1 cup chicken broth |
1 , 14.5 ounce can diced tomatoes in juice |
2 tablespoons chopped fresh cilantro for garnish |
Directions:
1. Heat 1 teaspoon oil in heavy, large pot over medium-high heat.
2. Sprinkle chicken with salt and pepper.
3. Add to pot; saute until brown on all sides, about 8 minutes.
4. Transfer to plate.
5. Heat remaining 1 teaspoon oil in same pot over medium-high heat.
6. Add onion and garlic; saute until golden, about 5 minutes.
7. Add curry powder, cumin and cinnamon; stir 1 minute.
8. Return chicken and any accumulated juices to pot.
9. Add squash, potatoes, broth and tomatoes with juice.
10. Cover and simmer 15 minutes.
11. Uncover and simmer until chicken and potatoes are cooked through and liquid is slightly reduced, about 8 minutes.
12. Season to taste with salt and pepper.
13. Sprinkle with cilantro and serve.
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