From Sugar & Spice by Celeste; Adapted from Eating Well
Preheat oven to 350 degrees F.
Place the chicken breast in an oven-proof dish, drizzling it with about 1 tbsp. of the extra virgin olive oil. Season with salt and pepper and bake for approximately 40 - 45 minutes, or until the chicken is cooked through. Cut into small bite-sized pieces and set to the side.
In a heavy-bottomed stock pot or dutch oven over medium heat, drizzle 2 tbsp extra virgin olive oil. Add the red onion and saute until tender and slightly golden brown. Next, add the garlic and continue to saute for 1 additional minute.
Deglaze the pan by adding the vegetable broth to the pot, scraping up the brown bits from the bottom.
Add the squash, carrots, lentils, chickpeas, chicken, tomato paste, ginger, cumin, salt, saffron and pepper. Stir together well.
Put on the lid, leaving it ajar, and simmer over lowish heat until the squash are tender and the lentils have begun to break down, about 45 minutes. While it's simmering, stir the stew every now and then, to make sure the bottom doesn't burn. If the stew starts to become too thick, you may need to add a little additional water during the process.
Just before serving, stir in the lime juice. Serve sprinkled with peanuts and cilantro.
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Serving Size: 1 Serving (514g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 453 | ||
Calories from Fat: 108 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12g | 16 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 5.8g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 68.4mg | 21 % | |
Sodium 788.3mg | 27 % | |
Potassium 1255.4mg | 33 % | |
Total Carbohydrate 49.2g | 14 % | |
Dietary Fiber 9g | 36 % | |
Sugars, other 40.2g | ||
Protein 40.9g | 58 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 453
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