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Chicken and Squash Stew with Prunes

By The Canadian Living Test Kitchen

Tested till perfect

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Chicken and Squash Stew with Prunes

This recipe makes 4 servings

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Nutritional Info
Per serving: about -
cal 375
pro 32 g
total fat 10 g
carb 43 g

For this powerhouse of flavour, choose delicata or half a small butternut. Serve with rice or couscous.

Ingredients

  • 8 chicken thighs
  • 1 squash, (1 lb/500 g)
  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 4 tsp all-purpose flour
  • 1 tsp ground coriander or ground cumin
  • 3/4 tsp ground ginger
  • 1/2 tsp cinnamon
  • 3/4 cup chicken stock
  • 1 can (19 oz/540 mL) tomatoes
  • 1 cup pitted prunes
  • 2 tbsp 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.

Source : © CanadianLiving.com

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