Spicy Chicken Stew
1 tsp black peppercorns (or 1/2 tsp ground pepper)
1/2 tsp ground coriander seeds (or 1/4 tsp ground coriander)
1 tsp sweet paprika
1/4 tsp ground cinnamon
1 lb. boneless and skinless chicken breasts
1 lb. boneless and skinless chicken thighs
1 Tbsp safflower or vegetable oil
2 tsp butter
1-1/2 cups thinly sliced yellow onion
1 large clove garlic, minced
2 tsp minced fresh ginger
1 small habanero chile, seeded and minced
About 1/2 tsp kosher salt
1/2 cup dry red wine
2 Tbsp tomato paste
3/4 cup chicken broth
Generous cup yellow squash, peeled and cut into 1/2-inch cubes
1/4 cup each: fresh mint and basil leaves, coarsely chopped
1 tsp arrowroot dissolved in 1 Tbsp cold water
If using whole peppercorns and coriander seeds, grind finely in a spice grinder with the paprika and cinnamon. Sift through a very fine sieve. If using ground pepper and ground coriander, stir together with the other spices and set aside. Cut the chicken into roughly 1-1/2-inch chunks and set aside.
Heat the oil and butter together in a heavy-bottomed 5-quart pot over medium-low heat. Add onions and sauté 10 minutes. Add garlic, ginger and habanero; sauté 2 minutes. Stir in chicken, spices and salt, stirring to coat. Pour wine into pot and simmer, stirring, 3 minutes.
Whisk together the tomato paste and broth. Pour into pot. Stir in squash, along with half of the mint and basil. Bring just to a boil, reduce the heat and simmer, partially covered, 15 minutes. Uncover and continue at a simmer about 10 minutes or until chicken is cooked through and the squash is tender. Stir dissolved arrowroot into the simmering liquid. Cook 2 minutes. Stir in remaining herbs. Taste and adjust seasonings, if necessary. Serve with rice or bread.
Makes 4 to 6 servings.