Far Eastern Chicken Stew
This flavorful stew tastes best with a mixture of dark and light chicken. That means you can bypass pricey skinless, boneless chicken breasts. Buy an inexpensive pack of mixed chicken parts instead.
1 (3-pound) chicken cut up
3 medium onions, divided
1/2 cup raisins
1 1/2 tsp salt
1/2 tsp pepper
1/4 tsp ground ginger and 1/4 tsp cinnamon
1/8 tsp curry powder or tumeric
1 (10-ounce) package frozen lima beans
1 (7-ounce) can corn, drained
1 tsp paprika
2 Tbsp chopped fresh parsley
Remove skin from chicken. Place chicken in a large pot; add water to cover. Bring to a boil over medium-high heat.
Meanwhile, slice 1 onion; add to pot. Reduce heat to low. Simmer, covered, until chicken is partially cooked, about 15 minutes.
Chop remaining onions. Add raisins, paprika, salt, pepper, ginger, cinnamon, curry powder and onions to pot. Cook until raisins are plump, about 5 minutes.
Add lima beans and corn to pot. Cover; cook until beans are tender, about 10 minutes. Remove cover. Cook until liquid reduces, about 5 minutes. Ladle stew into bowls. Top with parsley.
To save time, use a can of drained lima beans instead of the frozen lima beans.