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sauteeing mediterranean
Mediterranean Chicken Stew with Prunes and Pumpkin

Photo by: Joseph De Leo
Comments: 1
 

Recipe

This is a great dish to make ahead of time if you are having dinner guests. It is equally as good the next day. Serve with steamed jasmine or basmati rice or couscous.

Yield: Serves 6 to 8

Ingredients

  • 2 tablespoons olive oil
  • 8 bone-in chicken thighs (about 3 pounds)
  • 1 tablespoon ground cumin
  • 1 tablespoon sweet Hungarian paprika
  • 2 teaspoons sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 onion, quartered (or cut into sixths if larger)
  • 1 pound pumpkin or butternut squash, peeled, seeded and cubed
  • 2 garlic cloves, minced
  • One 2-inch piece of ginger, peeled and minced
  • 4 cups chicken broth
  • Zest and juice of 1 orange (cut into julienne strips with a  peeler, not a micro plane)
  • 2 tablespoons chopped fresh rosemary
  • 1 cup pitted prunes, halved lengthwise
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped fresh mint

Directions

1. Heat the olive oil in a large deep skillet or Dutch oven over medium high heat. While the oil is heating season the chicken with half the cumin, paprika, salt and pepper and place in the skillet to sear on both sides, working in batches not to overcrowd the pan. Remove the chicken from the pan and set aside.

2. Reduce the heat to low and add the onion and pumpkin; cook and stir about 10 minutes. Add the garlic, ginger, remaining cumin, paprika, salt and pepper and cook, stirring constantly about 1 minute.

3. Stir in the broth, orange zest, orange juice and rosemary. Return the chicken to the skillet, add the prunes and bring to a low boil. Reduce the heat to simmer and cook about 30 minutes, until the chicken and pumpkin are tender and cooked through.

4. Stir in the parsley and mint just before serving and serve warm on a bed of jasmine rice or couscous.


© 2014 Sara Foster

Note from Cookstr's Editors

Nutritional information is based on 8 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

527kcal (26%)
90mg (9%)
29mg (49%)
429mcg RAE (14%)
937mg
80mg
34g
13g
4g
29g
145mg (48%)
890mg (37%)
8g (41%)
31g (48%)
4mg (24%)
 

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  • sierrafilucci

    09.30.11 Flag comment

    This is a really delicious recipe. I did it with half the chicken and double the spices and it was delicious over brown rice. Even better the next day when the prunes sweetened up the sauce.

 

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