Chicken Thighs with Squash, Yams, and Dried Apricots |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A hearty Moroccan-style one-dish meal. Ingredients:
2 teaspoons ground cumin |
1 teaspoon dried thyme |
8 skinless boneless chicken thighs |
1 1/2 tablespoons olive oil |
2 cups chopped onions |
3 garlic cloves, minced |
1 1/2 cups 1/2-inch cubes peeled butternut squash (about 12 ounces) |
1 1/2 cups 1/2-inch cubes peeled yams (red-skinned sweet potatoes; about 12 ounces) |
1 cup dried apricot halves |
1 28-ounce can diced tomatoes in juice |
3 cardamom pods |
3 whole cloves |
Directions:
1. Mix cumin and thyme in small bowl. Sprinkle chicken with spice mixture, then salt and pepper. Heat 1 tablespoon oil in large deep nonstick skillet over medium-high heat. Add onions; sauté until golden, about 5 minutes. Add garlic; stir 1 minute. Push onion mixture to side of skillet. Add remaining 1/2 tablespoon oil to skillet. Working in batches, add chicken and cook until beginning to brown, about 1 1/2 minutes per side. Transfer chicken to bowl after each batch. Return chicken to skillet. Scatter onion mixture, squash, yams, and apricots over chicken. Pour tomatoes with juices over; bring to boil. Stir in cardamom and cloves. Reduce heat to medium-low; cover and simmer until chicken and vegetables are tender, about 30 minutes. Uncover and simmer until juices are slightly reduced, about 3 minutes. Season with salt and pepper. Serve.
2. Per serving: calories, 412; total fat, 15 g; saturated fat, 4 g; cholesterol, 113 mg Nutritional analysis provided by Bon Appétit See Nutrition Data's analysis of this recipe ›
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