Tuesday, December 14, 2010

Monday: chicken with squash

Something of an improv:

Bone a couple chicken leg quarters and dice the meat (1cm dice). Brown well in olive oil. Add chopped garlic and diced onion and cook until the onion starts to soften. Add cumin seeds and diced butternut squash and cook until the cumin is aromatic. Deglaze with sherry and let that mostly evaporate. Add some tomato paste, a bit of ketchup, chicken bouillon, and some black pepper, bring to a simmer, and let cook until the chicken and squash are ready to eat, about 20 minutes. Serve topped with toasted almond slivers.

We ate this very nice dish with rice (parboiled + wild) and a big green salad.

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