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Categories:
chicken olive oil salt pepper chicken broth onions garlic pepper ground cinnamon ground ginger butternut squash apricot fresh parsley almonds
Viewed: 15 - Published at: 6 years agoIngredients
- 1 broiler-fryer chicken, cut into serving sizes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 12 teaspoon pepper
- 1 (14 ounce) can low sodium chicken broth, divided
- 2 cups chopped onions
- 4 garlic cloves, minced
- 1 small jalapeno pepper, minced (I used 2)
- 1 teaspoon ground cinnamon
- 12 teaspoon ground ginger
- 1 12 lbs butternut squash, peeled, seeded and cut into 1 inch chunks
- 13 cup chopped dried apricot
- 13 cup minced fresh parsley, divided
- 14 cup sliced almonds
Method
- Pour olive oil in Dutch oven or large saucepan & heat over medium high heat.
- Sprinkle chicken pieces with salt and pepper, add half to the pot and cook about 6 minutes, turning, to brown.
- Remove and repeat with remaining chicken; set chicken aside.
- To pan, add 1/4 cup of the chicken broth; scrape to loosen brown bits.
- Add onion and saute until soft.
- Add garlic, jalapeno pepper, cinnamon and ginger.
- Cook, stirring, 1 minute.
- Add squash, apricots, remaining broth and 2 tablespoons of the minced parsley.
- Bring to a boil; return chicken to pot, cover and reduce heat.
- Simmer about 35 minutes or until chicken is done and squash is tender.
- Remove chicken to serving dish.
- Increase heat and boil squash mixture until slightly thickened, about 5 minutes.
- Pour over chicken and sprinkle with remaining parsley and almonds.
- Garnish with parsley sprigs.
