Chicken Tenderloin, Butternut Squash and Chickpea Stew

Tonight’s dinner is kind of like Grandma used to make. Some would call it comfort food, it was tastier than that which would have been produced in the 1950’s, but close. It was too bland in color for me but the lemon gave it some sparkle. This was in today’s Washington post and I had a lot of squash leftover from this weekend. I also had a part of a carrot and a part of a parsnip. It all went in as squash. Serves 6
Ingredients:
1 ½ # chicken tenderloins (Purdue frozen breasts at Costco are the thickness of tenderloins
1 ½ t ground cumin
Salt
Pepper
2 T EVOO, divided
1 small onion cut in very small dice
12 oz peeled squash, cut into ½” dice
1 can of chickpeas, drained
2C homemade chicken broth (I had this)
1 T cornstarch
1 lemon freshly squeezed
2 + T of parsley coarsely chopped
Directions:
1. I cut the chicken in squares and then sprinkled with 1 t of cumin and salt and pepper.
2. Put 1 T EVOO in a brazing pan that is large enough to hold all of the ingredients.
3. Workings in batches add the chicken and cook for 2-3 minutes per side until lightly brown. Transfer to a plate.
4. Add 1 T EVOO to the same pan and add the onion and the remaining ½ t cumin. Cook, stirring 4-5 minutes until the onion softens. Add squash, chickpeas, and broth. Bring to a boil and cook at a simmer for 10 minutes, covered.
5. Return the chick and all accumulated juices to the pan. Stir and return to slow simmer, cover and cook for an additional 8 minutes. 6. Whisk together the lemon juice and cornstarch. Add to the pan and stir in the mixture. Allow the liquid to boil, 1-2 minutes.
7. Remove from heat and stir in parsley. Bring additional parsley to the table to sprinkle on top.
Jim brought up a Rioja from the cellar called Bugo Viejo, from Spain. It added color to the meal.