Ingredients
1 tablespoon paprika
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 pound chicken breasts, boned, skinned and cut into 1/2-inch pieces
1 tablespoon olive oil
2/3 cup onions, chopped
2 cloves garlic, chopped
1/8 teaspoon cayenne pepper
1 (3-inch) cinnamon stick
6 cups chicken broth
2 tablespoons GOLDEN BLOSSOM HONEY
1 cup butternut squash, peeled and diced
1 red bell pepper, diced
2 carrots, diced
1 zucchini, diced
2 tablespoons fresh lemon juice
1/4 cup fresh mint or parsley, chopped
Honey Tips
Honey Bees Need Water
To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.
Directions
Combine the first 3 ingredients in a small bowl. Place chicken pieces in a bowl and toss with 1 tablespoon of the spice mixture. Set aside remaining spices.
Heat oil in a large pot. Add chicken and cook, stirring until browned, about 4 minutes. Remove chicken to a plate.
Add onions and garlic to the same pot and sauté over medium-low heat, stirring often, about 5 minutes. Add cayenne, cinnamon stick and reserved spices. Cook for 1 minute, stirring. Add broth, honey, squash, pepper, carrots and chicken pieces. Bring to a boil and simmer for 10 minutes. Add zucchini. Simmer another 5 minutes until vegetables are tender. Discard cinnamon stick.
Mix in lemon juice. Spoon into bowls and top with some chopped mint or parsley.
Serves: 4-6
Heat oil in a large pot. Add chicken and cook, stirring until browned, about 4 minutes. Remove chicken to a plate.
Add onions and garlic to the same pot and sauté over medium-low heat, stirring often, about 5 minutes. Add cayenne, cinnamon stick and reserved spices. Cook for 1 minute, stirring. Add broth, honey, squash, pepper, carrots and chicken pieces. Bring to a boil and simmer for 10 minutes. Add zucchini. Simmer another 5 minutes until vegetables are tender. Discard cinnamon stick.
Mix in lemon juice. Spoon into bowls and top with some chopped mint or parsley.
Serves: 4-6
