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home > recipes > meat > winter squash and chicken stew with indian spices
from NY, US 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 Heat 1 teaspoon oil in heavy, large pot over medium-high heat. Sprinkle chicken with salt and pepper. Add to pot; sauté until brown on all sides, about 8 minutes. Transfer to plate. Heat remaining 1 teaspoon oil in same pot over medium-high heat. Add onion and garlic; sauté until golden, about 5 minutes. Add curry powder, cumin and cinnamon; stir 1 minute. Return chicken and any accumulated juices to pot. Add squash, potatoes, broth and tomatoes with juice. Cover and simmer 15 minutes. Uncover and simmer until chicken and potatoes are cooked through and liquid is slightly reduced, about 8 minutes. Season to taste with salt and pepper. Sprinkle with cilantro and serve. Yield 6 servings Source: Adapted from: The New Bon Appetit Cookbook

Winter Squash and Chicken Stew with Indian Spices


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keyword: winter
keyword: squash
keyword: chicken
keyword: indian
keyword: spices
recipes for meat
recipes by butterflydog
Email Address:
(posted November 13, 2006)

from NY, US

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

Heat 1 teaspoon oil in
heavy, large
pot over medium-high heat. Sprinkle chicken with salt and pepper. Add to pot; sauté until brown on all sides, about 8 minutes. Transfer to plate.

Heat remaining 1 teaspoon oil in same
pot over medium-high heat. Add onion and garlic; sauté until golden, about 5 minutes. Add curry powder, cumin and cinnamon; stir 1 minute.

Return
chicken and any accumulated juices to
pot. Add squash, potatoes, broth and tomatoes with juice. Cover and simmer 15 minutes. Uncover and simmer until chicken and potatoes are cooked through and liquid is slightly reduced, about 8 minutes. Season to taste with salt and pepper.

Sprinkle with
cilantro and serve.

Yield 6 servings

Source: Adapted from: The New Bon Appetit Cookbook



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