Spicy Chicken And Squash Stew

A green salad and some crusty bread is all that's needed for a delicious supper, but there's enough sauce to have rice as part of the menu.

Preparation Time: 15 minutes

Cooking Time: 45 minutes

Serves: 4

Ingredients
Paprika	2 Tbsp (30 mL)
Dried thyme and dried mustard each	1 tsp (5 mL)
Cayenne and ground cloves each	1/2 tsp (2 mL)
Salt and pepper each	1/4 tsp (1 mL)
Chicken legs, separated into thighs and drumsticks	4
Vegetable oil	1 Tbsp (15 mL)
Ontario onions, sliced	2
Cloves Ontario garlic, minced	2
Minced fresh gingerroot (or 1 tsp/5 mL powdered ginger)	1 Tbsp (15 mL)
Canned tomatoes, chopped	14 oz (398 mL)
Packed brown sugar	2 Tbsp (30 mL)
Soy sauce	2 Tbsp (30 mL)
Ontario butternut squash, peeled and coarsely cubed	7 cups ( 1.75 L)
Cornstarch	1 Tbsp (15 mL)
Chopped fresh parsley

Directions

In large bowl, combine paprika, thyme, mustard, cayenne, cloves, salt and pepper; add chicken and roll to coat well.
In large deep skillet or shallow saucepan, heat oil over medium heat; brown chicken well, in batches, removing to plate.
Pour off all but 2 Tbsp (25 mL) drippings from pan. Add onions, garlic, ginger and any remaining spices in bowl; cook, stirring, for 5 minutes.
Stir in tomatoes, 1/2 cup (125 mL) water, brown sugar and soy sauce. Bring to boil, scraping up any brown bits from bottom of pan.
Return chicken and any juices to pan; add squash. Reduce heat, cover and simmer for about 35 minutes or until squash is tender and juices run clear when chicken thigh is pierced.
Dissolve cornstarch in 2 Tbsp (25 mL) cold water; stir into stew and cook, stirring, until thickened. Taste and add more salt and pepper if needed. Serve sprinkled with parsley.