Winter Squash and Chicken Stew with Indian Spices
Elizabeth Johnson
ingredients
- 2 t olive oil
- 6 chicken thighs with bones, skin removed
- 1 1/3 c chopped onions
- 3 garlic cloves, minced
- 1 1/2 t curry powder
- 1 1/2 t ground cumin
- 1 t ground cinnamon
- 4 c 1-inch pieces peeled russet potatoes
- 1 c low-salt chicken broth
- 1 14.5 ounce can diced tomatoes in juice
- 2 T chopped fresh cilantro
directions
- 1
Heat 1 t oil in a heavy, large pot over medium-high heat. Sprinkle chicken with salt and pepper. Add to pot; saute until brown on all sides, about 8 minutes. Transfer to plate.
- 2
Heat remaining 1 t 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.
- 3
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.
- 4
(Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, and then cover and keep refrigerated. Before serving, rewarm over medium heat, stirring often.)
- 5
Sprinkle with cilantro and serve.
Source: Sacramento Bee
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