The warm, rich aroma of this dish will have your neighbors banging on the front door. Itâ€™s simply divine and delicious.
You may use any parts of chicken for this recipe. If you prefer white meat, use boneless, skinless chicken, cut into 2-inch cubes. If you prefer dark meat, use a mixture of legs and thighs. Or, if youâ€™d like a mix, use a whole chicken cut into 8ths.
3.5-4 pounds chicken pieces*
2 Tbsp olive oil
2 onions, sliced thin
2 cup peeled and cubed butternut squash
2-3 cup sliced wild mushrooms, (I use presliced packaged)
1 (6 oz) can tomato paste
2 tsp curry powder
1 tsp turmeric
Â˝ cup cinnamon
Â˝ cup red wine
Â˝ cup water
1 spring sage leaves
- lots of Kosher salt and freshly ground black pepper
*If using chicken on the bone, leave the skin on. If using boneless white chicken meat, remove the skin and cut into chunks.
In a very large sautĂ© pan that comes with a fitted lid, heat the olive oil over medium-high heat. Add the onions, and sautĂ© until translucent, about 10 minutes.
Add the squash and mushrooms, and cook for 5 minutes longer. Add the chicken, and stir in the tomato paste. Stir in the curry, turmeric, and cinnamon.
Add the wine and water. (This might be a good time to pour yourself a glass of wine just to make sure you like the taste!)
Season generously with salt and pepper. Bring the chicken to a boil, and cover.
Reduce the temperature to medium-low, and cook for 1 hour.
Check to make sure the chicken is well-cooked, and the squash should be falling apart. You will know that this dish is ready when your home smells heavenly.
Have a taste, and adjust the seasoning to your liking. If you like spicy food (as I do), throw in a tablespoon of crushed chili flakes!