Chicken and Lima Bean Stew

30 ml vegetable oil

6 boneless, skinless chicken thighs (about 454 g/1 lb), diced in 5 cm/2 inch cubes

1 onion, diced

3 cloves garlic, chopped

5 ml ground cumin

5 ml ground cinnamon

2 ml ground clove

5 ml salt

2 ml black pepper

3 carrots, thinly sliced

500 ml frozen butternut squash cubes

750 ml fresh spinach, chopped

60 ml dried apricots, quartered

125 ml unsalted almonds, roughly chopped (optional)

500 ml lower sodium vegetable broth

1 can of lower sodium lima beans, drained and rinsed

In a large pan, heat the vegetable oil over medium-high heat. Cook chicken for 2 to 3 minutes per side until browned.

Reduce heat to medium and add onions, garlic, cumin, cinnamon, clove, salt, and pepper. Sauté for 2 to 3 minutes or until onions have softened.

Add the carrots, squash, spinach, dried apricots, and almonds. Stir well and add the broth.

Cover and simmer for 20 minutes until chicken is tender and sauce has reduced. Use a digital food thermometer to check that chicken has reached an internal temperature of 74°C (165°F).

Stir in lima beans to warm through and remove from heat.

Enjoy with brown rice or quinoa.

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Chicken and Lima Bean Stew