WINTER SQUASH AND CHICKEN STEW WITH INDIAN SPICES
Steps:
- Heat 1 teaspoon oil in Dutch oven over medium-high heat. Season chicken with salt and pepper. Add to Dutch oven; sauté until brown on all sides, about 8 minutes. Transfer to plate.
- Heat remaining 1 teaspoon oil in same pot over medium-high heat. Add onion and garlic; sauté until golden, about 5 minutes. Add curry powder, cumin, and cinnamon; stir 1 minute. Return chicken to pot. Add squash, potatoes, broth and tomatoes. Cover and simmer 15 minutes. Uncover and simmer until chicken and potatoes are cooked through and liquid is slightly reduced, about 8 minutes. Season with salt and pepper. Sprinkle with cilantro.
INDIAN SUMMER STEW: BUTTERNUT SQUASH, COCONUT, AND LENTIL STEW
Provided by Aarti Sequeira
Time 50m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Rinse the pigeon peas in a couple changes of water.
- In a large soup pot, combine the squash, drained pigeon peas, tomato, coconut, turmeric, cumin, and enough stock to cover. Bring to a boil, and then simmer, covered, 20 minutes. Remove the cover and simmer another 10 minutes.
- To temper: In a small skillet, warm the canola oil until shimmering. Add the mustard seeds and when they stop popping, add the red pepper flakes, garlic, and salt. Swirl the skillet so the contents cook evenly, and cook another 10 seconds. Then pour the contents of the skillet into the soup, along with the salt. Spoon a ladleful of soup back into the skillet (it will sizzle, be careful!), and pour back into the soup pot. Finish with the honey, lime juice, and cilantro. Adjust the seasonings, to taste, and enjoy a little Indian summer in the middle of your winter!
AUTUMN CHICKEN AND BUTTERNUT SQUASH STEW
This recipe is from Green Mountain at Fox Run.It's a a fitness and healthy weight loss retreat for women only (a weight loss camp. Acorn squash or pumpkin is a good substitute for butternut squash.
Provided by Queenkungfu
Categories Stew
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large (4 1/2 quart)Dutch oven. Add chicken and brown about 15 to 20 minutes. Remove chicken and add onion, garlic and celery to pan; sauté on medium heat about 5 minutes.
- Return chicken to the pan with vegetables.
- Add tomatoes, chicken broth, wine, salt, pepper, sage, thyme and bring to a boil; simmer about 45 minutes to 1 hour.
- Add squash, bring to boil and simmer 30 minutes or until squash is tender.
- Stir in frozen peas (optional) and reheat for a minute or two.
- note:Bone-in chicken adds a little more flavor and bones can be removed after cooking but before serving stew. As a short cut, you can use boneless, skinless breasts, or if you like dark meat, substitute chicken thighs for some or all of the chicken breasts.
Nutrition Facts : Calories 350.1, Fat 15.3, SaturatedFat 4.1, Cholesterol 90.8, Sodium 348.4, Carbohydrate 15.6, Fiber 3.2, Sugar 5.6, Protein 32.2
QUINOA WITH MOROCCAN WINTER SQUASH AND CARROT STEW
Provided by Bruce Aidells
Categories Ginger Onion Side Sauté Quick & Easy Low Cal High Fiber Mint Quinoa Carrot Butternut Squash Fall Winter Healthy Low Cholesterol Cilantro Simmer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 30
Steps:
- For stew:
- Heat oil in large saucepan over medium heat. Add onion; sauté until soft, stirring often, about 5 minutes. Add garlic; stir 1 minute. Mix in paprika and next 8 ingredients. Add 1 cup water, tomatoes, and lemon juice. Bring to boil. Add squash and carrots. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.)
- For quinoa:
- Rinse quinoa; drain. Melt butter with oil in large saucepan over medium heat. Add onion and carrot. Cover; cook until vegetables begin to brown, stirring often, about 10 minutes. Add garlic, salt, and turmeric; sauté 1 minute. Add quinoa; stir 1 minute. Add 2 cups water. Bring to boil; reduce heat to medium-low. Cover; simmer until liquid is absorbed and quinoa is tender, about 15 minutes.
- Rewarm stew. Stir in half of cilantro and half of mint. Spoon quinoa onto platter, forming well in center. Spoon stew into well. Sprinkle remaining herbs over.
- *A grain with a delicate flavor and a texture similar to couscous; available at natural foods stores.
EASY CHICKEN AND BUTTERNUT SQUASH STEW
This easy-to-make chicken and squash stew is flavorful and incredibly versatile.
Provided by Arielle
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Mix cilantro, oregano, cumin, salt, and pepper together in a bowl. Coat chicken thighs with spice mixture.
- Heat oil in a skillet over medium-high heat. Add chicken, onion, and garlic; cook until chicken is browned, 4 to 5 minutes on each side. Add squash, tomatoes, chicken broth, and paprika. Bring to a boil; reduce heat and let simmer until chicken is no longer pink in the center and squash is tender, about 25 minutes.
Nutrition Facts : Calories 295.2 calories, Carbohydrate 26.5 g, Cholesterol 72.4 mg, Fat 10.9 g, Fiber 5.1 g, Protein 23.1 g, SaturatedFat 2.6 g, Sodium 601.2 mg, Sugar 8.1 g
WINTER CHICKEN N' SQUASH
An excellent winter dish with seasonal squash. The savory sage and the sweetness of the squash, mixed with a bite of pepper, is perfect on a chilly night. Using fresh ingredients that are in season is the best way to cook and eat. The skin of the chicken is important for cooking the rice. The sage is only natural to go with the squash.
Provided by Ryan
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 2h10m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Lay squash slices in a 11x13-inch baking dish. Spread rice in an even layer over the squash slices. Arrange chicken pieces onto the layer of rice.
- Mix chicken broth, broccoli soup, peas, sage, and black pepper together in a bowl; pour into baking dish around the chicken piece. Sprinkle cayenne pepper over the chicken pieces. Season chicken and rice mixture with salt. Cover baking dish with aluminum foil.
- Cook in the preheated oven for 1 hour and 45 minutes. Remove the aluminum foil and continue cooking until the chicken is no longer pink at the bone and the juices run clear, about 15 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Cool dish 5 minutes before serving.
Nutrition Facts : Calories 427 calories, Carbohydrate 43.8 g, Cholesterol 107.7 mg, Fat 11.8 g, Fiber 2.6 g, Protein 35.3 g, SaturatedFat 3.3 g, Sodium 150 mg, Sugar 1.8 g
VERACRUZANA CHICKEN STEW WITH WINTER SQUASH
This is loosely based on a chicken stew from the Mexican state of Veracruz. The cuisine of Veracruz, more than any of the other cuisines of Mexico, retains much Spanish influence, and this is a perfect example. There are not even any chilies in this stew, though I've added some cayenne for a little punch.
Provided by Martha Rose Shulman
Time 1h45m
Yield 4 to 6 servings.
Number Of Ingredients 17
Steps:
- Preheat the broiler. Line a small baking sheet or a pie tin with foil and place the onion and garlic on it. Place under the broiler, close to the heat. Broil for 2 minutes and check. As soon as the garlic skin is charred, remove the cloves and set aside. Turn the onion, using tongs, and continue to broil, turning often, until it is charred and softened, 5 to 10 minutes. Remove from the heat.
- Peel the garlic and transfer to a blender with the onion and tomatoes (do this in 2 batches if your blender is small). Blend until smooth.
- Heat 1 tablespoon of the oil over medium-high heat in a deep lidded frying pan or a heavy casserole. Season the chicken with salt and pepper and brown for 5 minutes on each side, in batches if necessary. Transfer to a bowl. Pour off the fat from the pan.
- Keep the heat high and add the remaining olive oil. Add the blended tomato mixture to the pan all at once. It should sear and splutter. Cook, stirring, for a couple of minutes, until the mixture thickens noticeably, then add 1/2 cup of the stock and salt to taste. Turn the heat down to low and simmer, stirring from time to time, for 15 minutes. Stir in the remaining chicken broth.
- Return the chicken pieces to the sauce, along with any liquid that has accumulated in the bowl. Add the olives, capers, raisins, rosemary, oregano, cinnamon stick, bay leaf, cayenne and squash and bring back to a simmer. Season to taste with salt and pepper, cover and simmer over low heat for 30 minutes, or until the chicken and squash are tender. Stir in the sherry, if desired, and continue to simmer for another 5 minutes. Taste and adjust seasoning. Serve with rice or other grains.
Nutrition Facts : @context http, Calories 140, UnsaturatedFat 5 grams, Carbohydrate 20 grams, Fat 7 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 702 milligrams, Sugar 7 grams
SQUASH & CHICKEN STEW
We created a satisfying stew that's nutritious, loaded with flavor and family-friendly. Slowly simmer chicken thighs with stewed tomatoes, butternut squash, green peppers and onion for meal-in-one convenience. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 6-7 hours or until chicken is no longer pink. Sprinkle with parsley. Serve with couscous if desired.
Nutrition Facts : Calories 384 calories, Fat 14g fat (4g saturated fat), Cholesterol 121mg cholesterol, Sodium 867mg sodium, Carbohydrate 31g carbohydrate (13g sugars, Fiber 7g fiber), Protein 37g protein.
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