Just 1 1/2 pounds of chicken to serve four people? Yes, because the emphasis is on the winter squash and daikon radish in this stew; unexpected, but substantial. It may seem downright semivegetarian, but the variety of flavors more than makes up for it.

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 Information
    • Nutritional analysis per serving (4 servings)

      539 calories; 35 grams fat; 8 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 6 grams polyunsaturated fat; 24 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 32 grams protein; 166 milligrams cholesterol; 1354 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  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.
  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.
  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.

Dining and Cooking