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 Prep Time (minutes) 20 Cook Time (minutes) 45 Ready In (minutes) 65

Ingredients Amount 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.