Date: 10/24/2011
Recipe: http://www.erinsfoodfiles.com/2010/12/winter-squash-chicken-stew-with-indian-spices.html
Time to table: 20 minutes prep, 30 minutes simmering
Modifications: I don’t think I modified anything, except we never peel sweet potatoes. We added a dollop of plain greek yogurt at the end.
Servings: 6 adult meals
Ben: Like
Erin: Like
Annie: Like/Dislike (ate fine for one meal, did not eat one single bite the next night)
Notes: We had a few sweet potatoes we needed to use up, and a squash, so this worked perfectly. It seemed to take longer for the sweet potatoes to be done after the first simmer than indicated on the recipe – maybe 20 minutes. This is the first meal that I’ve made in awhile, and I was surprised that I was okay with making an Indian spiced dish given that was a major aversion of mine during my first pregnancy. This was quite good, but I wished we had some kind of carb to go with it – garlic naan would have been perfect.
Out of focus, but still cute.
I think I’ll do this tonight, but with some reg potatoes that I need to use up. Thanks for the idea!