Acorn Squash Stew with Spiced Rice

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sauté until onion is translucent.
2. Add cubed chicken breast to the pot and cook until browned on all sides.
3. Stir in the cubed acorn squash, sliced carrots, and celery. Cook for 5 minutes, stirring occasionally.
4. Add chicken broth, cumin, coriander, cinnamon, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. While the stew is simmering, prepare the spiced rice. In a separate pot, bring water to a boil with a bay leaf and a pinch of salt.
6. Add rinsed basmati rice to the boiling water, cover, and reduce heat to low. Cook for 15 minutes or until rice is tender.
7. Once the stew is cooked, stir in whole milk and adjust seasoning if necessary. Simmer for an additional 5 minutes.
8. Serve the acorn squash stew hot over a bed of spiced rice.

Prep

• Rinse basmati rice 30 minutes before cooking