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

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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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