Tasty Tidbits Tuesday
Ocean Spray brand dried cranberries
This is a great dish on its own and could also be served over couscous
1 large butternut squash-peeled and cubed
2 TBS extra-virgin olive oil
4 chicken leg quarters
coarse salt and ground pepper
1 red onion, cut into 1/2″ wedges
2 TBS chopped fresh sage
4 tsp ground coriander
1 tsp ground nutmeg
2 cups low-sodium chicken broth
1/2 cup dried cranberries
In large Dutch oven or heavy pot, heat 1 TBS oil over medium-high. Season chicken with salt and pepper and in two batches, cook skin side down until skin is golden and crisp, about 5 minutes per batch. Transfer chicken to plate; pour off fat from pot.
Add 1 TBS oil, squash and onion to pot and cook until vegetables are beginning to soften, about 5 minutes. Add sage, flour, coriander and nutmeg and cook, stirring until fragrant, about 2 minutes. Add broth and cook, stirring and scraping any browned bits with a wooden spoon, 1 minute. Nestle chicken, skin side up in squash mixture, add cranberries, and bring to boil. Reduce heat, partially cover, and simmer till chicken is cooked through and squash is tender, 20-25 minutes.
Recipe from Martha Stewart Every Day Food
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