Thursday, November 1, 2012

Caribbean Chicken and Squash


4 chicken thighs, skin removed (about 2 pounds)  (don’t forget to save the skin for GRIBENES!)
1 small butternut squash, peeled, seeded, cut into 1 1/2 inch pieces
1 medium onion, cut into wedges
14 1/2 ounce can diced tomatoes
1/4 cup water or broth
1 tablespoon hot curry powder
1 teaspoon chopped fresh gingerroot
1/2 teaspoon salt, optional

In a 3 1/2 to 4 quart slow cooker, combine all ingredients except chicken. Mix well. Place chicken on top of mixture. Cook on LOW 8 to 10 hours or until squash is done and chicken juices run clear when pierced. Remove chicken from bones, and then cut into pieces. Stir into vegetable mixture.  

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