Winter Squash And Chicken Stew W/Indian Spices

Recipe Ingredients

2 teaspoons	10ml	Olive oil
6		Chicken thighs - skin removed
1 1/3 cups	83g / 2.9oz	Chopped onion
3		Garlic cloves - minced
1 1/2 teaspoons	7.5ml	Curry powder
1 1/2 teaspoons	7.5ml	Ground cumin
1 teaspoon	5ml	Ground cinnamon
4 cups	792g / 27oz	Butternut squash - cut into 1" cubes
		OR acorn squash
2 cups	474ml	Russet potatoes - cut in 1" cubes
1 cup	237ml	Low-sodium chicken broth
1		Tomatoes - (14 1/2 to 16 oz)
		Diced with liquid
2 tablespoons	30ml	Chopped fresh cilantro

Recipe Instructions

Heat 1 tsp oil in Dutch oven over medium-high heat. Season chicken with salt and pepper. Add to Dutch oven; saute until brown on all sides, about 8 minutes. Transfer to plate.

Heat remaining 1 tsp oil in same pot over medium-high heat. Add onion and garlic; saute until golden, about 5 minutes. Add curry powder, cumin and cinnamon; stir 1 minute. Return chicken to pot. Add squash, potatoes, broth and tomatoes. Cover and simmer 15 minutes. Uncover and simmer until chicken and potatoes are cooked through and liquid is slightly reduced, about 8 minutes. Season with salt and pepper. Sprinkle with cilantro.

6 Servings

Source:
Bon Appetit 11/95 (Kellie Doherty)

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