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Ingredients Jump to Instructions ↓

  1. Caribbean Chicken and Squash

  2. 4 chicken thighs, skin removed

  3. 1 small butternut squash, peeled, seeeded, cut into 1 1/2" pieces

  4. 1 medium onion, cut into wedges

  5. 14 1/2 oz can diced tomatoes

  6. 1/4 cup water or broth

  7. 1 tablespoon hot curry powder

  8. 1 teaspoon chopped fresh gingerroot

  9. 1/2 teaspoon salt, optional

  10. 3 1/2 to 4 quart crockery cooker, combine all ingredients

  11. except chicken. Mix well. Place chicken on top of mixture.

  12. 8 to 10 hours or until squash is done and chicken juices

  13. run clear when pierced.

  14. With forks, remove chicken from bones, then cut into pieces. Stir

  15. into vegetable mixture. Serve with fresh bread and a green salad.

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