SQUASH AND CHICKEN STEW

I got this recipe from a Simple and Delicious magazine in 2006.

2 lb boneless, skinless chicken thighs cut into bite-size pieces
1 can (28-oz) stewed tomatoes, cut up
3 cups cubed, peeled butternut squash
2 med green peppers, cut into 1/2-inch pieces
1 small onion, sliced and separated into rings
1 cup water
1 tsp salt
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp freshly ground black pepper
2 tbsp minced fresh parsley
Hot cooked couscous, optional

Combine the chicken, tomatoes, squash, peppers, onion, water, salt, cumin, coriander, and pepper in a 5 to 6-quart slow cooker. Cover and cook on low 6 to 7 hours until the chicken is tender and cooked through.

Sprinkle with the parsley and serve with the couscous, if desired.

Yield: 5 servings

file photo