Careme

Instructions

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1. 1.

   Peel and seed 1 1/2 lb winter squash, yielding about 1 lb flesh, and cut into 1/2-inch cubes. Peel and finely dice 6 oz yellow onion.

2. 2.

   Mince 2 garlic cloves. Finely grate enough frozen baby ginger to measure 1 tablespoon; let it soften briefly if needed.

3. 3.

   Cut 1 lb berbere-marinated chicken breast into 1-inch pieces, keeping its clinging marinade. Do not add salt to the already-seasoned chicken.

4. 4.

   Heat 1 tablespoon canola oil in a medium heavy pot over medium heat. Add the diced onion and cook for 6–8 minutes, stirring frequently, until softened and beginning to turn golden.

5. 5.

   Add the prepared garlic and ginger along with 1/8 teaspoon ground cardamom. Stir for 30 seconds, just until fragrant.

6. 6.

   Add the following to the pot:

   • The prepared squash cubes
   • 1 can (14.5 oz) diced tomatoes, with juices
   • 1 cup low-sodium chicken broth
   • 1/2 teaspoon extra-fine sea salt

   Bring to a simmer, cover, and cook over medium-low heat for 12–15 minutes, until the squash is nearly tender.

7. 7.

   Stir in the prepared chicken. Return to a gentle simmer and cook uncovered for 8–10 minutes, stirring occasionally, until the chicken reaches 165°F and the squash is tender. Mash a few squash cubes against the pot with a spoon to lightly thicken the stew.

8. 8.

   Stir in 1 teaspoon apple cider vinegar. Divide between two shallow bowls, arranging some squash and chicken on top, and spoon the richly colored broth around them.

Want more detail? See the temperature guide.