Gingery Chicken Stew
Published February 18, 2014
Melina Hammer for The New York Times
- Total Time
- About 1 hour, largely unattended
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons olive oil
1 ½ pounds (4 whole bone-in) chicken thighs
½ teaspoon salt
½ teaspoon ground black pepper
1 large onion, chopped
2 cups chopped daikon radish
¼ cup minced ginger
2 cups vegetable or chicken stock, or water, more as needed
¼ cup soy sauce
2 tablespoons lime juice
3 pieces star anise
1 ½ pounds any winter squash, cut into 1-inch chunks
Nutritional analysis per serving (4 servings)
30 grams carbs; 167 milligrams cholesterol; 573 calories; 17 grams monosaturated fat; 7 grams polyunsaturated fat; 9 grams saturated fat; 36 grams fat; 7 grams fiber; 1208 milligrams sodium; 34 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the oil in a large pot over medium-high heat. When it’s hot, add the chicken, sprinkle with the salt and pepper, and cook, turning the pieces as they release easily from the pan, until they’re well browned on both sides, 8 to 12 minutes. Remove the chicken from the pot.
- Step 2
Add the onion, daikon and ginger to the pot and cook until they begin to soften, 3 to 5 minutes. Add the stock, soy sauce, lime juice and star anise and bring to a boil, stirring to scrape up any brown bits from the bottom of the pot. Return the chicken and adjust the heat so the mixture bubbles gently but steadily.
- Step 3
Cook the chicken, covered, until very tender, about 30 minutes. Stir in the squash. Simmer, stirring occasionally and adding enough stock to keep it from sticking, until the squash is tender but not mushy, 10 to 15 minutes. If you like, remove the chicken thighs, cut the meat from the bones and return it to the pot. Fish out and discard the star anise. Adjust the seasonings to taste and serve.
Private Notes
Comments
Buy a large enough squash that the neck alone will provide what the recipe requires. Cut off the bulb and the stem. Stand the neck on a cutting board and slice off the skin, top to bottom, in strips, rotating the squash. Takes only a minute. Peeling the bulb isn't worth it: Roast upside down, unpeeled, on foil until soft, remove seeds, and scoop out the flesh, discarding skin. Freeze to use as vegetable or in baking.
I left out the daikon and substituted coconut milk for the chicken stock, adding some red curry paste. Really, really, really tasty.
Star anise is the star!! A relatively easy stew, with an intoxicating flavor and smell! I cooked the chicken until done, then removed, deboned and returned to the pot with the squash. The chicken ended up shredding a little. Next time I would add the chicken back after the squash is done.
This was really delicious, and I can't wait to try the leftovers!
Big hit all around- very simple to make, probably added extra daikon, and definitely doubled ginger by accident- but worth it
Such a comforting, fall dish. Very easy to cook but some additional time is needed for all the prep. I’m not one for using an extra dishes to save on washing, but for this recipe a mise en place is really helpful. Get all the chopping out of the way to make the cooking more relaxing. Absolutely will make again and again.
This gets better the next day.