Sweet, deeply colored buttercup and kabocha squash are the top choices for this aromatic stew. If neither squash is available, use sweet potatoes, peeled and cut into 1-inch chunks.
Serve with jasmine rice, if you like.
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Very good! I served over rice in a big soup bowl. Made the mistake of letting the chicken cook too long in the pot. Best if you really give it just 5 or so minutes.
We loved this! Quick, easy and delicious. I made it with leftover roast chicken and kabocha squash and upped the heat with a bunch of samba oelek at the end. I thought the cashews were a great addition.
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