11 11
YIELD
4 servings
ACTIVE
15 minutes
TOTAL
45 minutes
2 TSP OIL
1 MEDIUM ONION, SLICED
2 CLOVES GARLIC, MINCED
1½ TSP GROUND CUMIN
½ TSP EACH GROUND CINNAMON, GINGER AND SALT
¼ TSP PEPPER
1 CAN (28 OZ) DICED TOMATOES
4 EACH CHICKEN DRUMSTICKS AND THIGHS, SKINNED (2¼ LB)
1 CAN (15 OZ) CHICKPEAS, RINSED
1 SMALL BUTTERNUT SQUASH, PEELED, SEEDED AND CUBED (3 CUPS)
CUP RAISINS
GARNISH: CHOPPED CILANTRO, TOASTED ALMONDS (OPTIONAL)
Heat oil in a large nonstick skillet over medium-high heat. Sauté onion 2 minutes. Add garlic and spices; cook 30 seconds until fragrant.
Stir in tomatoes and their juices until blended. Add chicken and chickpeas. Bring to a boil; cover, reduce heat and simmer 15 minutes.
Add butternut squash and raisins; simmer, covered, 10 to 15 minutes more until squash is tender and chicken is cooked through. If desired, garnish with cilantro and almonds.
Couscous
CALORIES 460 TOTAL FAT 9G SATURATED FAT 2G CHOLESTEROL 116MG SODIUM 889MG
TOTAL CARBOHYDRATES 58G DIETARY FIBER 12G PROTEIN 38G
