Chicken and Squash Stew with Prunes
For this powerhouse of flavour, choose delicata or half a small butternut. Serve with rice or couscous.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| calories | 375 |
| protein | 32 g |
| fat | 10 g |
| carbohydrate | 43 g |
| very high source fibre | - |
| excellent source iron. | - |
Suggested Recipes
-
8 chicken thighs
1 squash (1 lb/500 g)
1 tbsp (15 mL) vegetable oil
1 onion, chopped
3 cloves garlic, minced
4 tsp (20 mL) all-purpose flour
1 tsp (5 mL) ground coriander or cumin
3/4 tsp (4 mL) ground ginger
1/2 tsp (2 mL) cinnamon
3/4 cup (175 mL) chicken stock
1 can (19 oz/540 mL) tomatoes
1 cup (250 mL) pitted prunes
2 tbsp (25 mL) chopped fresh parsley
Preparation:
Skin chicken; trim any visible fat. Peel and seed squash; cut into 1-inch (2.5 cm) cubes to make about 3 cups (750 mL).
In Dutch oven, heat oil over medium-high heat; brown chicken, in batches, for about 3 minutes per side. Transfer to plate; set aside.
Reduce heat to medium and cook onion and garlic for about 3 minutes or until softened. Add flour, coriander, ginger and cinnamon; cook, stirring, for 1 minute.
Stir in squash and stock; add tomatoes, breaking up with spoon. Bring to boil
Return chicken to pot; reduce heat, cover and simmer for 20 minutes. Add prunes and parsley; cook, uncovered, for about 10 minutes or until thickened and squash is tender.
Tags:
Source
© CanadianLiving.com
For more great recipes when you're on the go, get Canadian Living Mobile! Access Canadian Living's Tested Till Perfect recipes anytime, anywhere -- and best of all, it's FREE! Get it now: visit m.canadianliving.com on your BlackBerry® or iPhone™.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »