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Gingery chicken stew from The Flexitarian at The New York Times by Mark Bittman

  • soy sauce
  • chicken thighs
  • fresh ginger
  • limes
  • onions
  • winter squash
  • whole star anise
  • vegetable stock
  • daikon radishes

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Notes about this recipe

  • Eat Your Books

    Can substitute chicken stock or water for vegetable stock.

  • lorloff on February 26, 2017

    This was an absolutely delicious recipie. It was even better the next day. I would not change a thing! It look great and was even better. This will become our next real comfort food. Will make again and you should too. Used chicken stock.

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