1 Tbsp olive oil
1 small onion, chopped
2 cloves minced garlic
½ tsp turmeric
¼ tsp cinnamon
Dash of ground cloves
2 bay leaves
2 cups chicken broth
2 boneless, skinless chicken thighs
1 14.5 oz can diced tomatoes
1 large carrot, sliced
1 cup green peas
½ small butternut or acorn squash, peeled and diced
1 can chickpeas, drained and rinsed
½ cup raisins
Salt to taste
In a Dutch oven or large pot, heat the oil over medium heat. Add the onion and saute until it is translucent, about 2 minutes. Stir in the garlic, turmeric, cinnamon, cloves, and bay leaves and cook the mixture for 2 to 3 minutes.
Add the chicken broth, chicken thighs, and tomatoes and bring the stew to a boil. Then reduce the heat and simmer the stew with the pot covered for 25 minutes.
Stir in the carrots and squash. Cook, covered, for 10 minutes, stirring occasionally and using the edge of the spoon to break the chicken chunks into smaller pieces.
Add the green peas, chickpeas and raisins. Turn the heat back up to medium and continue simmering the covered stew until the vegetables are tender (10 or so minutes more). Add salt to taste. Ladle the stew into bowls around a mound of cooked jasmine rice or couscous. Serves 4 to 6.
Add the chicken broth, chicken thighs, and tomatoes and bring the stew to a boil. Then reduce the heat and simmer the stew with the pot covered for 25 minutes.
Stir in the carrots and squash. Cook, covered, for 10 minutes, stirring occasionally and using the edge of the spoon to break the chicken chunks into smaller pieces.
Add the green peas, chickpeas and raisins. Turn the heat back up to medium and continue simmering the covered stew until the vegetables are tender (10 or so minutes more). Add salt to taste. Ladle the stew into bowls around a mound of cooked jasmine rice or couscous. Serves 4 to 6.
* I made this in a pumpkin instead of using the squash and it turned out really good
