Canada / Canada's food guide
Chicken and lima bean stew
This aromatic and comforting stew will surely become a family favourite! Serve with brown rice or quinoa for a slight nutty flavour.
Ingredients
- vegetable oil30 mL (2 tbsp)
- boneless, skinless chicken thighs, diced in 5 cm/2 inch cubes6 (about 454 g/1 lb)
- onion, diced1
- garlic, chopped3 cloves
- ground cumin5 mL (1 tsp)
- ground cinnamon5 mL (1 tsp)
- ground clove2 mL (½ tsp)
- salt5 mL (1 tsp)
- black pepper2 mL (½ tsp)
- carrots, thinly sliced3
- frozen butternut squash cubes500 mL (2 cups)
- fresh spinach, chopped750 mL (3 cups)
- dried apricots, quartered60 mL (¼ cup)
- unsalted almonds, roughly chopped (optional)125 mL (½ cup)
- lower sodium vegetable broth500 mL (2 cups)
- lower sodium lima beans, drained and rinsed1 can (540 mL/19 oz)
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
In a large pan, heat vegetable oil over medium-high heat. Cook chicken for 2 to 3 minutes per side until browned.
Reduce heat to medium and add onion, garlic, cumin, cinnamon, clove, salt, and pepper. Sauté for 2 to 3 minutes or until onions have softened.
Add carrots, squash, spinach, dried apricots, and almonds. Stir well and add broth.
Cover and simmer for 20 minutes until the chicken is tender and sauce has reduced. Use a digital food thermometer to check that the 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.
