Friday’s What’s for Lunch

Winter Vegetable & Chicken Stew

Just Grillin carries bold ingredients for Winter Vegetable & Chicken Stew:
1 Tbs. olive oil
2 cloves garlic, crushed
4 large parsnips, sliced
2 cups butternut Squash
2 large carrots, sliced
1 large onion, chopped
5 cups low fat chicken broth
2 lbs. boneless chicken breast
1/2 cup couscous
1/3 cup golden raisins
3/4 cup Stonewall Kitchen Curried Mango Grille Sauce
salt and pepper to taste

Directions:
1. Peel and slice carrots and parsnips 1/4" thick. Peel and cut butternut squash into 1/2" chunks. Cut chicken into 1" cubes.
2. In a large sauté pan, heat olive oil over medium heat. Add chopped onion and the crushed garlic. Cook until tender.
3. Add the cubed chicken and cook through.
4. In a 6 quart Dutch Oven, bring 5 cups of chicken broth to a boil. Add carrots, parsnips and squash. Cover and cook until tender. Approximately 5 minutes.
5. Remove 2 cups of the mixture and puree. Add back into the pot to thicken.
6. Add sautéed onions and chicken to the vegetable mixture.
7. Add Stonewall Kitchen Curried Mango Grille Sauce, golden raisins and couscous. Cover and lower heat.
8. Let simmer for 5 minutes. Stir and let simmer another 5-10 minutes. Season with salt and pepper and serve with rounds of garlic toast.

http://www.justgrillinflorida.com/category/recipes/soups-1/