The other night I didn’t feel like cooking, but wanted to eat something based on berries. I was hungry, so I didn’t want to wait too long. Although a Dutch Baby would qualify (and yummily so), I didn’t have enough eggs. Time to be creative.
This is what J made last Friday night, and we had enough for 2 more lunches. Very tasty, pretty easy. If you are not a fan of curries, or warm spices (as compared with ‘heat’ spices) then you may not enjoy this. The butternut squash completely breaks down, and the color ends up as an orangey-brown.
- 2 teaspoons olive oil
- 6 chicken thighs, skin removed
- 1 1/3 cups chopped onion
- 3 garlic cloves, minced
- 1 1/2 teaspoons curry powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 4 cups 1-inch pieces peeled butternut or acorn squash
- 2 cups 1-inch pieces peeled russet potatoes
- 1 cup canned low-salt chicken broth
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.
Absolutely a keeper.