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.