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Eight-spice squash & chicken thigh stew with lentil rice from Week in a Day: Five Dishes One Day by Rachael Ray

  • scallions
  • spinach
  • ground cardamom
  • chicken thighs
  • cilantro
  • ground cinnamon
  • long grain rice
  • fresh ginger
  • red lentils
  • mint
  • nutmeg
  • butternut squash
  • canned tomatoes
  • red chiles
  • ras el hanout
  • ground cloves
  • chicken stock
  • pomegranate seeds

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Notes about this recipe

  • Eat Your Books

    Can substitute brown lentils for red lentils, and the book's "Ras el hanout (head of the shop) spice blend" for ras el hanout."

  • Thredbende on December 12, 2013

    This dish is colorful, delicious and reheats beautifully. The lentil rice pilaf add needed pomegranate seed textural crunch and color to the already beautiful dish. I omitted the hot chili pepper because the ros el hanout spice blend (her recipe) seemed hot enough. I liked that it used a whole butternut squash without leaving me with frozen leftovers. I will make the lentil rice again for other meals, and bring the whole deal to potlucks. This one is worth the kitchen prep time.

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