African Spiced Chicken Stew
|Canola oil||1 Tablespoon|
|Chicken tenders||1 Pound, cut into 1-inch pieces|
|Frozen chopped onion||3⁄4 Cup (12 tbs), thawed|
|Garlic||3 Clove (15 gm), minced|
|Ground cumin||1 Teaspoon|
|Ground coriander||1⁄2 Teaspoon|
|Canned fat free lower sodium chicken broth||14 1⁄2 Ounce (1 Can)|
|Frozen squash puree||12 Ounce, thawed (1 Box)|
|Frozen corn kernels||1 Cup (16 tbs)|
Heat the oil in a large skillet over high heat.
Add the chicken and cook, stirring occasionally, until lightly browned, about 5 minutes.
Add the onion, garlic, cumin, coriander, and cinnamon.
Cook until fragrant, about 1 minute.
Add the broth, squash, corn, and salt.
Cook, stirring occasionally, until the vegetables are tender, about 6 minutes.