Wednesday, February 20, 2013

Acorn Squash, Chick Pea and Chicken Faux-roccan Stew

Do you get new posts from this blog via email?**

I subscribe to a variety of food blogs and recipe aggregation sites which flood my inbox multiple times a day with ideas.

As if I wasn't constantly thinking about food anyway.  Even in the shower!

http://www.farmfreshfeasts.com/2013/02/acorn-squash-chick-pea-and-chicken-faux.html


This stew was inspired by one such email, from either DailyRecipe or Better Homes & Gardens I think.  The photo in my inbox looked good enough for me to click on the link and investigate further.  I pulled the seasoning combo (cumin, cinnamon, chili powder) but turned to the Strategic Winter Squash Reserve in a cold corner of my breakfast nook for the bulk of the stew.  I'm also trying to use less meat overall--meat as a condiment not as the Main Event--so I added a can of chick peas to stretch the protein even further.  That worked well, and I've used that technique in other dishes.

The seasoning combo (cinnamon, chili powder, and cumin) is billed as Moroccan.  I've eaten tasty food prepared by a Moroccan friend, but I cannot say I've really studied Moroccan food, so in good conscience I cannot call this a Moroccan stew.  Instead, I'll call it Faux-roccan.  Sorry about the cute name.  Regardless of the name, however, I found it a tasty change of pace from my standard winter stew.  Try it!

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http://www.farmfreshfeasts.com/2013/02/acorn-squash-chick-pea-and-chicken-faux.html
Ignore the crushed red pepper.  I was dithering.

http://www.farmfreshfeasts.com/2013/02/acorn-squash-chick-pea-and-chicken-faux.html

http://www.farmfreshfeasts.com/2013/02/acorn-squash-chick-pea-and-chicken-faux.html
Not the proper way to prepare a stew.  Oopsie?

Acorn Squash, Chick Pea and Chicken Faux-roccan Stew

1 medium acorn squash, peeled and cubed (not as easy as you'd think)
3 to 4 boneless skinless chicken thighs, cubed
1 can chick peas, drained and rinsed
1 1/2 cups total finely chopped mix of onions, celery, carrots and bell peppers (I used my freezer stash)
2 Tablespoons tomato paste (freeze the rest in 1 T increments and save in a bag for future use)
1 teaspoon cumin
1 teaspoon cinnamon
1 teaspoon chili powder
3/4 teaspoon salt
2 cups chicken broth
1/2 cup golden raisins
freshly ground pepper

Preheat a large skillet over medium heat, and add a turn of oil.

At this point I'd like to tell you to coat the chicken with flour and seasonings, cook it, set it aside, and move on the the vegetables.

But that's not what I did.  I just tossed the squash, chicken, chick peas and veggies in, stirred them around to let them get coated with the hot oil, sautéed for about 3 minutes, added the spices, let that go for a couple more minutes, then added the rest of the ingredients--except the pepper.  I simmered this mix in the skillet over medium-low heat for 30 minutes, stirring occasionally, until the squash was softened, the chicken was cooked, and a thick sauce had formed.  I thought it could use a bit more oomph, so I added some ground pepper.

Then the end fell off my pepper grinder, dumping way too many whole peppercorns into the stew, and I scooped out as many as I could find.  It wasn't too peppery but could use more salt, so use my amounts as a starting point and taste and adjust for yourself.  Serve over rice or couscous.

This post is linked up with What's Cookin' Wednesday at Buns In My Oven, the Wednesday Fresh Foods Link Up at Gastronomical Sovereignty, Taste and Tell Thursday,  What's In The Box at In Her Chucks, the Farm Girl Blog Fest at Let This Mind Be In You and the Creative Homeacre Blog Hop at Self Sufficient Home Acre.

http://www.farmfreshfeasts.com/2013/02/acorn-squash-chick-pea-and-chicken-faux.html
This was what I scooped out!

19 comments:

  1. Yes, I subscribe to plenty of blogs either via email or on my Google Reader... I wake up early just so I can enjoy my cup of coffee with several blogs. :)

    The stew up there is making me hungry!! It sounds so cozy, hearty, and delicious. ~slurp~

    ReplyDelete
    Replies
    1. Kate,
      I need to investigate this Google Reader thing. I get up early, because my spouse gets up early and he's fun to hang with, and tea is my hot morning beverage of choice while reading food blogs.
      Then I get hungry.
      Thanks!

      Delete
  2. That is funny! I subscribe to all of my favorite blogs via RSS - I can't handle all the emails.

    ReplyDelete
    Replies
    1. Alyssa,
      My friend Debbie (of Salmon in the Company of Good Oranges fame) asked me to put an RSS thingie on the blog. I did. Still don't know what it does. More to investigate. Perhaps I should go away for a week and have someone fix me meals and I can just play on the computer . . .
      Thanks!

      Delete
    2. I'll fix your meals if you teach me how to use this Blog Reader once you've got it all worked out.

      Delete
  3. It sure is nice to know I am not the only one who lost a whole lotta spice in my dish from a loose lid. PS I subscribe to your blog posts via e mail. Which I love to be reminded to read your posts.

    ReplyDelete
    Replies
    1. Marlene,
      I still have no idea why that pepper grinder unscrewed like that--been using it for close to 18 months with only the 1 incident. And I still love it as a pepper grinder--it sits by the stove. I usually have the problem of bumping my arm as I'm pulling it out of the spice jar and scattering spices all over the counter, which is messy but doesn't affect the food at all.
      Thanks!

      Delete
  4. I like your extra fancy cinnamon, and your dishware is amazing. Polish?

    ReplyDelete
    Replies
    1. Meghan,
      I like it too! And yes, Polish pottery. My bro brought it over to me.
      Thanks!

      Delete
  5. I think about food a lot - it's slmost like a form of meditation for me. I subscribe to a few different blogs (including yours!). I'm with you, I enjoy getting those emails letting me know there's a new post. I love seeing the pictures and getting new ideas. This stew looks super tasty, and I really like the idea of serving it over rice - I never thought about that!

    P.S., I have that same Penzey's cinnamon in my spice cupboard right now!!

    ReplyDelete
    Replies
    1. Melissa,
      If thinking about food is meditation, I meditate a more than adequate amount.
      Did you get the latest catalog--there's a coupon for MORE CINNAMON! I swung by the store closest to me today and got some fennel seed (going to use it in an Italian Wedding soup I saw on Everyday Maven blog) and a free jar of cinnamon. Woot!
      Thanks!

      Delete
  6. Wonderful flavors in this dish! We, too, are trying to eat less meat overall and I always welcome new "less meat" meal options like this one.

    ReplyDelete
    Replies
    1. Dara,
      I like "less meat" but I'm not ready to entirely give up meat. Bacon is too delicious to me right now.

      Thanks for stopping by!

      Delete
  7. Really loved this as did both my husband and my teen daughter. The flavors were excellent!
    Can you tell me please what is special about Penzey's cinnamon ? I just use plain McCormick brand, but if (as the case wtih my vanilla) there is a better source / better quality out there, please enlighten me!

    ReplyDelete
    Replies
    1. Jill,
      I'm so glad you guys liked it! Thanks for letting me know.
      As for Penzey's, I like the variety of spices, the coupons that come when you subscribe to the catalog, the recipe ideas . . . it's just a nice company all around.
      What's your brand of vanilla?

      Delete
  8. Yum! Thanks so much for sharing this on The Creative HomeAcre! Hope you'll join us next time at...
    http://www.theselfsufficienthomeacre.com/2013/02/the-creative-homeacre-hop-5.html

    ReplyDelete
    Replies
    1. Lisa Lynn,
      Thanks for hosting--it's such a great way to see so many neat blogs in one place!

      Delete
  9. this looks AMAZING! And I love that it is fauxroccan :)

    Thanks for sharing and linking up!

    ReplyDelete
    Replies
    1. Heather,
      I'm glad someone likes the cutesy name!
      Thanks for hosting--glad to see more great CSA ideas!

      Delete