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Turmeric Chicken Stew
(family friend gave the recipe:wanted to share)
Ingredients
2 tsp olive oil (2 healthy fats)
18 ounces raw boneless skinless chicken breast, cubed (2 leaners)
1 1/2 cup kabocha squash, cubed (3 greens)
1 1/2 cup eggplant, cubed or 3 cups of fresh spinach (3 greens)
2 tbsp chopped red onion (2 condiments)
1 tsp minced garlic (1 condiment)
2 tsp minced fresh ginger root (1 condiment)
1 tsp ground turmeric (2 condiment)
1/2 cup water
Directions
Heat olive oil in a large nonstick skillet over medium-high heat. Add chicken; cook until browned and no longer pink in the center, about 7 minutes. Add kabocha squash and onion; cook and stir until onion is translucent, 2 to 3 minutes. Add eggplant or spinach, garlic, ginger, and turmeric; cook until fragrant, about 1 minute more. Add water and cook until thickened about 20 mins more
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