Winter Squash and Chicken Stew with Indian Spices
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 1 teaspoon ground cinnamon
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons curry powder
- 2 teaspoons olive oil
- 2 tablespoons chopped fresh cilantro
- 3 garlic cloves, minced
- 1 cup canned low-salt chicken broth
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. Per serving: calories, 223; total fat, 7 g; saturated fat, 2 g; cholesterol, 41 mg Nutritional analysis provided by Bon Appétit
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. Per serving: calories, 223; total fat, 7 g; saturated fat, 2 g; cholesterol, 41 mg Nutritional analysis provided by Bon Appétit
