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Recipes - Rachel Rays 8 spice squash and chicken thigh stew with lentil rice

Recipe Name

Rachel Ray's 8 spice squash and chicken thigh stew with lentil rice

Submitted by

lindafoxmn

Recipe Description

Indian chicken and lentil dish

Quantity	2	Quantity Unit	thighs	Servings
Prep Time (minutes)	20	Cook Time (minutes)	45	Ready In (minutes)	65

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Ingredients
Amt.	Measure	Ingredient



8	thighs, bone and skin removed	Boneless skinless chicken thighs
2	tablespoons	flour
1	tablespoon	butter
2	tablespoons	olive oil
1	large	Onion, chopped
1	pepper	1 Jalapeno pepper, finely diced
3	cups	chicken stock, low salt
2	cups, cubes	butternut squash peeled, seeded, & cut into 1" cubes (3 Lb squash)
1	ounce	diced tomatoes (28 oz can)
3	cups	Spinach, fresh baby
1	cup	lentils, uncooked

Steps

Sequence	Step

1	Dredge thighs in flour. Brown in pan with butter and EVOO. Remove from pan. Add to pan spices (see recipe)onions, chilies, salt and cook till veg''s are tender. Pour in 2 cups of stock with squash and tomato''s and cook till tender. Add chicken back in. When chicken cooked through add the spinach and serve with lentils and brown rice.

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