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    Caribbean Chicken and Squash

    Source of Recipe


    4 chicken thighs, skin removed
    1 small butternut squash, peeled, seeeded, cut into 1 1/2" pieces
    1 medium onion, cut into wedges
    14.5 oz can diced tomatoes
    1/4 cup water or broth
    1 tablespoon hot curry powder
    1 teaspoon chopped fresh gingerroot
    1/2 teaspoon salt, optional

    In a 3 1/2 to 4 quart crockery cooker, combine all ingredients
    except chicken. Mix well. Place chicken on top of mixture.

    Cook on LOW 8 to 10 hours or until squash is done and chicken juices
    run clear when pierced.

    With forks, remove chicken from bones, then cut into pieces. Stir
    into vegetable mixture. Serve with fresh bread and a green salad.




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