Stewed Chicken Tighs with Butternut Squash

Stewed chicken with pumpkin in aromatic spices is a hearty warming dish filled with autumn flavors. They use skinless chicken thighs to avoid overfilling the stew with excess fat. Fry them first until crisp and then sauté in chicken broth along with separately fried butternut squash with onions, turmeric, cinnamon stick, and raisins. These spices perfectly complement the sweet taste of pumpkin, and lemon juice balances it with its acidity. Serve the chicken with vegetables and stock, sprinkled with fresh flavored cilantro.

Cook: 40 mins

Servings: 4

Ingredients

Directions

Sprinkle the chicken with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until lightly browned, 4-5 minutes on each side. Transfer to a plate.
Add pumpkin and onions to the pan and cook, stirring occasionally, until tender, about 3 minutes. Add garlic and cook until soft, about 30 seconds. Add the turmeric, cinnamon stick, and raisins and stir to distribute the ingredients evenly.
Add lemon zest and chicken broth to the skillet and bring to a boil. Return chicken to skillet and reduce heat; cover and simmer until chicken is tender, 10-12 minutes.
Divide the chicken into plates. Stir lemon juice into the broth, season with salt and pepper to taste. Place vegetables and stock on top of the chicken and sprinkle with cilantro.

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