Submitted by Emily Sherinian
Your friends and family will be convinced that you’ve been spending summers in Fez when you serve this delicious and easy chicken dish. Flavorful but not too spicy (especially if you cut back on the cayenne).
Ingredients:
2 cups chicken broth
1/4 cup tomato paste
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1/8 teaspoon ground cinnamon
1/2 cup raisins
1 medium onion, sliced thin
1 tablespoon minced fresh garlic
2 lbs butternut squash or fresh sweet potatoes, peeled, seeded, and cut into 1 1/2 inch chunks (5 cups)
2 cups frozen green pea
1 (16 ounce) can chickpeas, drained and rinsed
4 skinless chicken thigh, skin and visible fat removed (about 1 1/3 pounds)
Directions:
In a 4 to 5 quart pot, whisk together the chicken broth, tomato paste, cumin, salt, red pepper, and cinnamon until blended.
Stir in the raisins, onion, garlic, squash, peas, chick-peas, and chicken.
Bring to a gentle boil over medium-high heat.
Reduce the heat to low.
Cover and simmer for 25 to 30 minutes, or until the squash is tender and the chicken is opaque near the bone and the juices run clear when the meat is pierced with a sharp knife. Serve with brown rice, quinoa or couscous on the side. Enjoy!
No comments:
Post a Comment