This easy and delicious recipe has been one of our ExpandED Apprentices’ favorite dishes this year. It’s a perfect winter weeknight dinner for the family and an extremely flavorful way to use up those root vegetables.
6 skinless, bone-in chicken thighs
2 teaspoons salt
1 onion, chopped
2 cloves garlic, chopped
2 carrots, sliced
2 stalks celery, sliced
1 tablespoon minced fresh ginger root
1/2 teaspoon paprika
3/4 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon ground cayenne pepper
1/4 teaspoon ground turmeric
1 1/2 cups chicken broth
1 cup crushed tomatoes
1 cup canned chickpeas, drained
1 /2 butternut squash, cubed
1 tablespoon lemon juice
- Season chicken with salt and pepper and brown in a large sauté pan over medium heat until almost cooked through. Remove chicken from pan and set aside.
- Sauté onion, garlic, carrots and celery in same pan. When tender, stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric; stir-fry for about 1 minute, then mix in broth and tomatoes. Return chicken to pan, reduce heat to low and simmer for about 10 minutes.
- Add chickpeas and squash to pan and bring to a simmer once again; cover pan and cook for about 15 minutes, or until squash is cooked through and tender. Stir in lemon juice and serve over cous-cous if desired.