Monday, May 9, 2011

Butternut Squash, Carrot and Apricot Khoresh (Stew)

Inspired by and adapted from: Persian Cooking for a Healthy Kitchen 

"You can crock pot it!"

Serves 6-8
1 T coconut oil

2 medium onions, thinly sliced
1 tsp. sea salt
1/4 tsp. freshly ground black pepper
1 tsp. cinnamon
1/2 tsp cardamon
1/4 tsp nutmeg
1 T freshly grated ginger

1 medium butternut squash, peeled and cut into 1 inch cubes
1 cup water or broth
1/2 cup soaked red lentils (optional)
6 chicken legs or thighs (optional)

1/2 cup dried apricots (you may substitute prunes and/or whole pitted dates)
4-5 medium carrots, cleaned and chopped
1/4 cup lime juice
1/4 tsp saffron dissolved in 1/4 cup hot water
garnish with fresh celery tops, cilantro or parsley

Heat coconut oil in a pan. Saute onions in oil for 5 minutes. Add butternut squash, salt, pepper, cinnamon, cardamon, nutmeg, ginger and cook for 2-3 minutes. 

Add chicken and/or lentils, squash, water or broth. Bring to a simmer. (If cooking in crock pot...then add the spice mix, protein, squash and liquid to the crock pot and turn on high. Add remaining ingredients and cook about 4 hours on high till done!)  If not using crock pot continue with instructions:

Add apricots, carrots, lime and saffron. Simmer 30-40 minutes till chicken is cooked, squash is tender and flavors are combined.

Serve with white or brown Basmati rice if desired.

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