Recipes du Jour

A tasty and spicy stew great for a windy fall day.

Ingredients

2 T olive oil
3 skinless boneless chicken breasts, cut into 1” cubes
1 red onion, finely chopped
3 cloves of garlic
2 t fresh ginger
1/2 t turmeric
2 t ground cumin
1/4 t cayenne (1/8 for mild)
3 tomatoes, diced
1 13 oz can chickpeas, drained and rinsed
1/2 c raisins or dried currants
one c water
1/2 medium butternut squash, peeled, seeded, cut into cubes
one red bell pepper, cut into 1” pieces
1/3 c raw cashews

Directions

Heat one tablespoon oil in a large skillet over medium heat. Cook chicken for 5-7 minutes, until no longer pink inside. Turn off heat and cover. Heat remaining one tablespoon oil in large saucepan over medium heat. Add onion and saute until translucent. Add garlic, ginger, turmeric, cumin, and cayenne. Cook for 30 seconds.

Add tomatoes, chickpeas, raisins, water, squash, red pepper, and chicken to pan and bring to a boil. Reduce heat, simmer for 40 minutes.

When ready to serve, place stew in bowls and top with cashews.