This colourful stewed chicken dish boasts strong aromatics and bold flavours.
|1 Pkg||Maple Leaf Prime Naturally® Bone-in, Skin-on Chicken Drumsticks|
|1 Pkg||Maple Leaf Prime Naturally® Bone-in, Skin-on Chicken Thighs|
|1 tbsp||(15 mL) Oil|
|1||Onion, peeled and diced|
|2||Cloves garlic, peeled and minced|
|2||Stalks celery, rinsed and chopped|
|2 cups||(500 mL) Sliced butternut squash|
|1||Zucchini, rinsed and sliced|
|1 tbsp||(15 mL) Grated fresh ginger root|
|1/2 tsp||(2 mL) Paprika|
|1 tsp||(5 mL) Ground cumin|
|1/4 tsp||(1 mL) Ground turmeric|
|1/4 tsp||(1 mL) Ground cayenne pepper|
|1/2 tsp||(2 mL) Oregano|
|2 cups||(500 mL) Chicken broth|
|1||(14 oz/398 mL) Can diced tomatoes|
|1/3 cup||(80 mL) Golden raisins|
|1/4 cup||(60 mL) Green olives|
|2||Fresh lemons, peeled and cut in wedges|
|Salt and pepper|
SEASON chicken with salt and pepper. Heat oil in a large, deep skillet over medium-high heat. Add chicken and cook for 3 to 4 minutes on each side or until golden brown. Remove chicken from the pan and set aside.
ADD onion, garlic, celery, and squash to the same pan. Sauté vegetable about 3-4 minutes. Add zucchini, chicken, ginger, paprika, cumin, cinnamon, turmeric, cayenne, oregano, broth, tomatoes, raisins and olives. Bring to a boil, reduce heat and simmer 20-25 minutes or until chicken and squash are cooked through. The squash should be fork tender and the internal temperature of the chicken should read 185˚F (85˚C). Adjust seasoning and serve.
Serve over couscous or quinoa with lots of pan juices.
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