Recipe for Winter Squash and Chicken Stew with Indian Spices 
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Yield:
1
Ingredients:
Amount Ingredient
2 tsp olive oil
6 x chicken thighs skin removed
1/3 cup chopped onion
3 x garlic cloves minced
1/2 tsp curry powder
1/2 tsp ground cumin
1 tsp ground cinnamon
4 cup butternut squash cut into 1" cubes
or acorn squash
2 cup russet potatoes cut in 1" cubes
1 cup low-sodium chicken broth
1 can tomatoes (14 1/2 to 16 oz)
diced with liquid
Instructions:
Instructions: Heat 1 tsp oil in Dutch oven over medium-high heat. Season chicken with salt and pepper. Add to Dutch oven; saute until brown on all sides, about 8
minutes. Transfer to plate.

Heat remaining 1 tsp oil in same pot over medium-high heat. Add onion and garlic; saute 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.

6 Servings

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