chicken Thighs w/squash, yams & apricots
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 boneless skinless chicken thighs1//2 tsp dried thyme1 tsp ground cumin1 Tlb canola oil1 med onion, chopped1 large clove garlic, minced1 large sweet potato, peeled and cubed1 c winter squash, cubed (I used frozen)1/2 c dried apricot halves14 oz can diced tomatoes in juice2 cardamom pods1/8 tsp ground clovessalt and pepper to taste
Combine thyme and cumin in small bowl. Sprinkle over chicken, then season with salt and pepper.
Heat oil in skillet over medium high heat. Add onions, saute until golden, 5 minutes. Add garlic, stir 1 minute. Push onions to side of skillet and add chicken. Cook until starting to brown, 1 minute per side. Scatter onions, squash, sweet potatoes and apricots over chicken. Pour tomatoes over and bring to boil. Add cardamom pods and cloves. Reduce heat to medium low, cover and simmer until chicken and vegetables are tender, approximately 30 minutes. Uncover and simmer to thicken juices, if necessary.
Makes 4 servings, 1 chicken thigh and approximately 1 cup vegetables. I serve vegetables over brown rice.
Number of Servings: 4
Recipe submitted by SparkPeople user CSR2388.
Heat oil in skillet over medium high heat. Add onions, saute until golden, 5 minutes. Add garlic, stir 1 minute. Push onions to side of skillet and add chicken. Cook until starting to brown, 1 minute per side. Scatter onions, squash, sweet potatoes and apricots over chicken. Pour tomatoes over and bring to boil. Add cardamom pods and cloves. Reduce heat to medium low, cover and simmer until chicken and vegetables are tender, approximately 30 minutes. Uncover and simmer to thicken juices, if necessary.
Makes 4 servings, 1 chicken thigh and approximately 1 cup vegetables. I serve vegetables over brown rice.
Number of Servings: 4
Recipe submitted by SparkPeople user CSR2388.
Nutritional Info Amount Per Serving
- Calories: 272.1
- Total Fat: 7.0 g
- Cholesterol: 61.1 mg
- Sodium: 308.0 mg
- Total Carbs: 37.3 g
- Dietary Fiber: 7.4 g
- Protein: 17.7 g
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