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I went on The Meredith Vieira show (aired January 1st, 2015), to compete in a “Comfort Food Cook-Off.” I was intimidated by the fact that Padma Lakshmi, the host of the Bravo series “Top Chef,” would be judging! Luckily…I had nothing to worry about. I won the challenge!
Since I didn’t go through the step-by-step recipe on the show, I wanted to make a video of it for you guys so you know how to make it (ahem, the winning dish!).
I used chicken on The Meredith Vieira show, but I also love it with lamb…so I used lamb in the video. The two meats are entirely interchangeable, so choose whichever you prefer!
And a huge shout-out to Food 52 (food52.com), which is where I initially got this recipe. They have so many wonderful recipes, and I really suggest checking out the site, if you haven’t already!
Here’s what you’ll need for the recipe:
-1 teaspoon salt and 1 teaspoon pepper
-1 teaspoon turmeric
-2 teaspoons cumin
-1 1/2 teaspoons coriander
-1 teaspoon paprika
-1 teaspoon cinnamon
-2 pounds boneless lamb shoulder or 4 chicken breasts
-3 tablespoons olive oil
-1 large onion, halved and thinly sliced
-3 cloves garlic, minced
-2 cups chicken stock
-1 cup pitted prunes
-2 cups butternut squash, cubed
-1/2 cup green olives, pitted
-2 teaspoons lemon zest (about one lemon)
-whole wheat cous cous to serve the stew on top of, and parsley to top it all off!
Mix the spices (including salt and pepper) in a large bowl. Toss in the lamb/chicken to coat thoroughly.
Heat 2 tablespoons of olive oil to a Dutch oven and brown the meat. Remove to a plate as cooked.
Lower the heat to medium and add the onion and garlic, cooking for a few minutes, until the onion has become translucent.
Return the meat to the pan and add the stock, prunes, squash, olives and lemon zest.
Bring to a boil and then reduce the heat and simmer, partly covered, for 30 to 45 minutes.
Garnish with the parsley and serve with whole wheat couscous.
I hope you guys love this dish as much as I do 🙂
