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Winter Squash And Chicken Stew with Indian Spices

  • 1serving

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, C, E, P
MineralsSilicon, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 teaspoons olive oil

  3. 6 chicken thighs -- skin removed

  4. 1 1/3 cups chopped onion

  5. 3 garlic cloves -- minced

  6. 1 1/2 teaspoons curry powder

  7. 1 1/2 teaspoons ground cumin

  8. 1 teaspoon ground cinnamon

  9. 4 cups butternut squash -- cut into OR acorn squash

  10. 2 cups russet potatoes -- cut in

  11. 1" cubes

  12. 1 cup low-sodium chicken broth

  13. 1 can tomatoes -- (14 1/2 to 16 oz)

  14. diced with liquid

  15. 2 tablespoons chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Servings

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