Chicken stew with honey-balsamic squash and farro from Simply Ancient Grains: Fresh and Flavorful Whole Grain Recipes for Living Well (page 154) by Maria Speck

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Notes about this recipe

  • wkhull on November 03, 2018

    When making again would dice (peeled) squash 1/2" and shred chicken when done.

  • dinnermints on December 04, 2017

    Great flavor, would make again. I used einkorn instead of pearled farro, since it's what I had on hand, and it probably would've thickened up more with the pearled farro (although by the second day it was plenty thick). I used unpeeled kabocha, and it took much longer to cook than the recipe specified. Peeling it maybe would've speeded it up, but who wants to peel a kabocha? I'd probably just do 1/2" dice next time. Also, I'd take the chicken out and shred it before serving. Otherwise the chicken looks a bit lonely in there, and would rather not have to wrestle with a chunk of chicken in a bowl.

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