Now thats its fall I hope to make more frequent updates because I tend to cook more in the fall. I’ve also had to put a lot of my time into my new job and Cotton & Rust.
A few months ago we had a huge sale at our store and I bought a few more “expensive” items I wouldn’t normally purchase because they normally quite $$$ which includes a few Vij’s take home dinners, but I also took home another dinner in a bag concept which was by a company called Feast. They market themselves as making healthy local middle eastern take away dinners. I cooked it up and it was super yummy! Then I suddenly realized I couldn’t buy these all the time because a) they cost $10.99 a piece and I am a decent cook so I should be cooking my own dinners!
Then I decided to look at the ingredients and try to make it myself at home and I came up with an almost exact version of it:
2 medium chicken breasts (you can either use bone in chicken or cook it at a low heat for longer with reg. chicken breasts)
1 medium yellow onion
1 1/2 cup chicken stock
1 cup diced butternut squash
1/2 cup water
1/4 cup chopped walnuts
1/2 cup pomegranate molasses (I paid too much for this at whole foods, you can buy it cheap at a middle eastern grocery store)
3 medjool dates chopped
2 tbsp canola oil (or coconut oil if you prefer, butter works too)
2 tbsp rice flour
2 tsp sea salt (or to taste)
1 tsp turmeric
2 tsp cumin
1 tsp ground cardamom
Saute onions in sauce pan on low heat until translucent then add chicken broth, spices, pomegranate molasses, squash and walnuts and continue cooking on low-heat. Add rice flour to thicken (regular flour can be used too). Add in sliced chicken to sauce and cook on low heat for 40 minutes adding a little water when sauce starts to get to thick or boil down. Those are the amounts I added of the spices; however recipe should be adjusted to taste, add more spices or salt if you want to change the taste a bit.
Serve with basmati rice!