*This has to be one of my favorites given to me by a good friend and neighbor in Israel, Christina. Much like gumbo its even better the second day so try this recipe when you need to count on good leftovers. Don’t skimp on the raisins in this stew or you’ll regret it.
2 cups chicken broth
1/4 cup tomato paste
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon cayenne
1/8 teaspoon cinnamon
1/2 cup raisins
1 medium onion, sliced thin
1 tablespoon garlic, minced
2 pounds cubed butternut squash, peeled and seeded
2 cups frozen green peas
16 ounce can chickpeas
4 chicken thighs, skin and visible fat removed
1) In a large stew pot whisk together broth, paste, cumin, salt, cayenne, and cinnamon. Stir in raisins, onion, garlic, squash, green peas, chickpeas, and chicken.
2) Bring to a gentle boil over medium-high heat. Reduce heat to low. Cover and simmer 30 minutes or until squash is tender.
*Good by itself or with couscous.
*Recipe by Shelley Neese, vice president of The Jerusalem Connection. Click here for her articles and videos.