Winter Squash, Chicken Thighs & Indian Spices

Winter Squash and Chicken Stew with Indian Spices via Epicurious & Bon Appétit | November 1995

Curry powder, cumin, and cinnamon give this dish a hint of the exotic.
Yield: Serves 6

ingredients
2 teaspoons olive oil
6 chicken thighs, skin removed

1 1/3 cups chopped onion
3 garlic cloves, minced
1 1/2 teaspoons curry powder
1 1/2 teaspoons ground cumin
1 teaspoon ground cinnamon
4 cups 1-inch pieces peeled butternut or acorn squash
2 cups 1-inch pieces peeled russet potatoes
1 cup canned low-salt chicken broth
1 14 1/2- to 16-ounce can diced tomatoes with liquid
2 tablespoons chopped fresh cilantro
preparation

Heat 1 teaspoon oil in Dutch oven over medium-high heat. Season chicken with salt and pepper. Add to Dutch oven; 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 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.

nutritional information Per serving: calories, 223; total fat, 7 g; saturated fat, 2 g; cholesterol, 41 mg
Nutritional analysis provided by Bon Appétit


Read More http://www.epicurious.com/recipes/food/printerfriendly/Winter-Squash-and-Chicken-Stew-with-Indian-Spices-876#ixzz16nkrh0ol