Eight-Spice Squash and Chicken Thighs Stew with Lentil Rice

Name: Eight-Spice Squash and Chicken Thighs Stew with Lentil Rice
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters red or brown lentils; 3 Tbsps butter; 1 medium butternut squash, peeled and cut into 2-inch chunks; 710 milliliters 28-ounce can diced tomatoes1 bunch spinach leaves (about; 710 milliliters chicken stock; 2 Tbsps EVOO; 4 servings All-purpose flour, for dredging; 59 milliliters fresh cilantro leaves, for serving; 2 Tbsps chopped fresh gingerroot; 59 milliliters fresh mint leaves, for serving; 3 cloves garlic, chopped; 0 teaspoons ground cardamom; 0 teaspoons ground cinnamon; 0 teaspoons ground cloves; 0 teaspoons freshly grated nutmeg; 2 mediums or 1 large onion, chopped; 237 milliliters pomegranate seeds, for serving; 2 round tablespoons ras el hanout; 1 fresh red chile, such as finger pepper or Fresno chile, chopped; 237 milliliters long-grain rice; 4 servings Salt and freshly ground black pepper; 118 milliliters thinly sliced scallions, for serving; 8 bone-in skinless chicken thighs

Eight-Spice Squash and Chicken Thighs Stew with Lentil Rice might be just the main course you are searching for. This recipe makes 4 servings with 943 calories, 61g of protein, and 28g of fat each. This recipe covers 60% of your daily requirements of vitamins and minerals. If you have ground cinnamon, flour, nutmeg, and a few other ingredients on hand, you can make it. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes around 1 hour and 5 minutes. It can be enjoyed any time, but it is especially good for Autumn.

Instructions

Sprinkle the chicken thighs with salt and pepper and dredge in flour. Melt 2 tablespoons of the butter with the EVOO in a Dutch oven over medium-high heat. Brown the chicken until crisp, and then remove from the pan.

Ingredients you will need

Salt And Pepper

Chicken Thighs

Whole Chicken

Butter

All Purpose Flour

Extra Virgin Olive Oil

Equipment you will use

Dutch Oven

Frying Pan

Add the ginger, garlic, onions and chiles and sprinkle with some salt. Stir in the ras el hanout, cardamom, cinnamon, cloves and nutmeg, and cook until the vegetables are tender, 10 to 12 minutes.

Ingredients you will need

Ras El Hanout

Vegetable

Cardamom

Cinnamon

Chili Pepper

Clove

Garlic

Ginger

Nutmeg

Onion

Salt

Pour in 2 cups of the stock along with the squash and tomatoes and simmer 15 minutes. Return the chicken to the pot and simmer to cook through, 10 minutes longer, and then wilt in the spinach. Cool and store for a make-ahead meal, preparing the rice as the chicken reheats over medium heat.

Ingredients you will need

Tomato

Whole Chicken

Spinach

Squash

Stock

Rice

Equipment you will use

Pot

Cook the lentils in boiling salted water until tender, 7 to 10 minutes for red lentils, 15 minutes for brown.

Ingredients you will need

Red Lentils

Lentils

Water

Drain and reserve. Meanwhile, bring the remaining 1 cup stock, 3/4 cup water and the remaining 1 tablespoon butter to a boil in another small saucepot.

Ingredients you will need

Butter

Stock

Water

Equipment you will use

Pot

Add the rice and bring to a boil, reduce to a simmer and cook until tender, 16 to 18 minutes. Fluff with a fork, and then combine with the lentils, pomegranate, scallions, cilantro and mint and serve with the chicken.

Ingredients you will need

Pomegranate