The exotic flavors of North Africa come through in this healthy dish.
2 T olive oil
1 T unsalted butter
1 large onion chopped
3 cloves garlic, minced
1 carrot peeled and chopped
3 stalks of celery chopped
3 T ginger, minced
1/2 t turmeric
1/2 t paprika
2 organic chicken breast 3/4- 1 1b total
1 can (14.25 oz) organic chicken broth
2 1/2 c water
1/2 t salt
1/2 medium butternut squash, peeled, seeded, chopped into 1/2 in pieces
2 T blood orange preserves or bitter-orange marmalade
1 cinnamon stick
4 large thyme springs
10 dried apricots, finely chopped
1 bunch lacinato kale, center stem removed and chopped
1/4 c cilantro or flat-leaf parsley finely chopped
Garnish: lemon wedges
Heat oil and butter in large pot over medium heat until foam subsides, add onion, garlic, carrot, celery and ginger. Cook uncovered for 10 minutes stirring frequently. Add turmeric and paprika and cook, stirring for 2 minutes.
Add chicken breasts, squash, broth, water and salt. Bring to a boil and cook at a bare simmer, covered for 30 minutes. Remove chicken and shred with a knife and fork. Add preserves, cinnamon ,thyme, apricots and kale, simmer covered, 10 minutes. Return chicken to the pan with cilantro and heat through.
Season with salt and pepper to taste.
Serve with quinoa. (I like Seeds of Change, whole grain quinoa blend with cilantro using 2/3 of the season packet)
Garnish with lemon wedges.