Careme

Instructions

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1. 1.

   Cut 1 lb boneless skinless chicken thighs into bite-size pieces. Toss with 1 3/4 teaspoons Diamond Crystal kosher salt and let stand for 10 minutes while you prep the vegetables.

2. 2.

   Prep the stew vegetables:

   • Peel, seed and cut 1 1/2 lb whole organic butternut squash into 3/4-inch cubes (about 1 lb prepared).
   • Dice 1 medium yellow onion (about 6 oz).
   • Dice 4 oz organic carrots.
   • Chop 2 medium vine-on tomatoes (about 10 oz).
   • Mince 2 cloves organic garlic.

   Toss the squash cubes with 2 teaspoons Diamond Crystal kosher salt; keep the vegetables separate for cooking.

3. 3.

   Rinse 1/2 cup dry organic long-grain white rice. Bring it to a boil with 1 cup water and 1 1/4 teaspoons Diamond Crystal kosher salt in a small covered saucepan. Reduce to low and cook for 18 minutes; turn off the heat and let stand, covered, for 5 minutes.

4. 4.

   Heat 1 tablespoon olive oil in a wide pot over medium heat. Add the diced onion, carrots and 2 1/2 teaspoons Diamond Crystal kosher salt; cook for 4 minutes, stirring occasionally. Add the minced garlic and stir in:

   • 1 teaspoon ground cumin
   • 1 teaspoon sweet paprika
   • 1/2 teaspoon ground coriander
   • 1/4 teaspoon red pepper flakes

   Cook for 30 seconds, until fragrant.

5. 5.

   Add the seasoned chicken to the pot and stir for 3 minutes, until its exterior is no longer pink.

6. 6.

   Add the chopped tomatoes, salted squash and 1 cup water. Bring to a simmer, cover and cook for about 15 minutes, stirring once or twice, until the squash is tender and the chicken reaches 175°F. During the simmer, squeeze 1/2 organic lemon to yield about 1 tablespoon juice and chop 2 tablespoons Italian parsley.

7. 7.

   Stir the lemon juice and parsley into the stew. Fluff the rice and spoon the stew over it in two bowls.

Want more detail? See the temperature guide.