For this powerhouse of flavour, choose delicata or half a small butternut. Serve with rice or couscous.
- Portion size 4 servings
- Credits : © CanadianLiving.com
- 8 chicken thighs
- 1 squash (1 lb/500 g)
- 1 tablespoon vegetable oil
- 1 onion chopped
- 3 cloves garlic minced
- 4 teaspoons all-purpose flour
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 3/4 teaspoons ground ginger
- 1/2 teaspoon cinnamon
- 3/4 cups chicken stock
- 1 can tomato
- 1 cup pitted prune
- 2 tablespoons chopped fresh parsley
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.
Nutritional facts <b>Per serving:</b> about
- Protein 32 g
- Calories 375.0
- Total fat 10 g
- Total carbohydrate 43 g