Careme

Instructions

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1. 1.

   Cut 12 oz chicken thighs into large bite-size pieces and season with 7/8 tsp Morton kosher salt. Set aside while you prepare the vegetables.

2. 2.

   Prepare the vegetables:

   • Peel and seed 1 lb butternut squash; cut the flesh into 3/4-inch cubes.
   • Dice 8 oz Roma tomatoes.
   • Dice 4 oz yellow onion.
   • Mince 2 garlic cloves.

   Keep each prepared vegetable separate.

3. 3.

   Mix the spice blend:

   • 1 tsp ground cumin
   • 1 tsp ground coriander
   • 1 tsp smoked paprika
   • 1/8 tsp cayenne pepper

   Zest 1 lemon to yield 1 tsp zest, then squeeze it to yield 1 tbsp juice.

4. 4.

   Heat 1 tbsp olive oil in a medium pot over medium-high heat. Sear the seasoned chicken for about 3 minutes per side, until lightly browned; transfer it to a plate. It will finish cooking in the stew.

5. 5.

   Add the prepared onion to the pot and cook for 3 minutes. Stir in the prepared garlic and spice blend; cook for 30 seconds, until fragrant.

6. 6.

   Add the prepared squash, prepared tomatoes, 1/3 cup dry red lentils, 1 1/2 tsp Morton kosher salt, and 2 1/2 cups water. Return the chicken and any juices to the pot. Bring to a simmer, then cover and cook gently for 18–22 minutes, until the lentils and squash are tender and the chicken reaches 175°F.

7. 7.

   Stir in the prepared lemon zest and juice. Ladle the stew into two bowls, with chicken and squash in each.

Want more detail? See the temperature guide.