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Chicken, Butternut Squash and Black Bean Stew
CARRIE'S KITCHEN14Ingredients
90Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 600 grams chicken thighs (boneless, skin removed and cut into bite-sized pieces)
- 1 butternut squash (peeled and chopped)
- 400 grams carrots (peeled and chopped)
- 1 white onion (finely diced)
- 2 cloves garlic (finely diced)
- 600 mL chicken stock
- 1 can black beans (drained and rinsed)
- 2 bay leaves
- 1/4 tsp. dried thyme
- 1 Tbsp. tomato puree
- 1 Tbsp. olive oil
- salt
- pepper
- chopped parsley (Fresh, to garnish optional)
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