Influenced by the Frugal Gourmet I have been making variations on this recipe for over 30 years. This is one of our all time favorite fall and winter dinners. I am featuring more squash in this recipe, so it can take a star role, around which the other ingredients work. For a variation to the original chicken recipe, I have also added chorizo and mussels, after making a paella version this week. For a hearty but at the same time light dinner, the flavors in this dish we love. —Sagegreen
olive oil for pan
small chicken breasts
fresh chorizo, out of the sausage skin
black mussels, cleaned
cloves garlic, peeled and minced
large yellow onion, chopped
leek, chopped into rounds
inch fresh ginger, grated
ground coriander seed
kosher salt to taste
fresh milled pepper to taste
fresh tomatoes, peeled
red bell pepper, cored and sliced into 1/2 inch strips
parsnip, peeled and chopped
turnip, peeled and sliced into chunks
carrot, peeled and chopped
large butternut squash, peeled, seeded and diced into inch or so size chunks
In a large Dutch oven brown the chicken with chorizo. Then remove the meat and set aside. When cool, cut up the chicken into small pieces. I keep the skin and bones.
Saute the onion, garlic, leek in olive oil with spices. Add the red pepper and peeled tomatoes and stir over medium heat. Add the white wine and reduce. Next add the other vegetables and fruit; cook for a few minutes.
Pour in the broth. Add the cut up chicken and cleaned mussels. Simmer over medium heat for 15 to 20 minutes. Take out a small amount of the broth and let the saffron infuse in it. Return to the pan and simmer gently until all the vegetables are tender, but not overcooked. Debone the chicken at this point, if you prefer.
In a small pan heat the pepper flakes. Add the oil and stir in the coriander. Serve this in a small bowl on the side. When ready to plate the squash stew, serve over rice, couscous or other grains with chopped herbs and lemon wedges.