In search of something for dinner that seemed "fallish" but that also would make use of leftover pumpkin and some apples that had lingered on the counter too long, I came up with this dish. It's made in the slow cooker and requires little effort--mostly just some chopping, which isn't that hard. The economical boneless, skinless chicken thighs cook up moist and full of flavor. The pumpkin gives the dish smoothness and depth, and apples and onions provide texture and sweetness. Curry powder complements the apples and vegetables perfectly and gives color and earthy zing to the dish. This is a great recipe for a weeknight. It's easy and also nutritious and tasty. If you'd like, serve the thighs with their rich sauce on top of rice and with a green vegetable and/or salad on the side.
Pumpkin-Apple Chicken Thighs -- Serves 4-6
6 boneless, skinless chicken thighs, trimmed of excess fat
1 large onion, chopped
2 apples, cored and chopped (no need to peel)
1 teaspoon of garlic powder
1 teaspoon of cinnamon
1 teaspoon of curry powder
3/4 teaspoon of salt
1/4 cup of boiling water
1 teaspoon of reduced sodium chicken "Better Than Bullion"
1 cup of pumpkin puree
1/4-1/2 cup of plain, fat-free yogurt
Coat the insert of a large slow cooker with non-stick cooking spray and arrange the chicken thighs in one layer in the cooker. Sprinkle over the thighs evenly the onion, apples, garlic powder, cinnamon, curry powder, and salt. Combine the boiling water and "Better Than Bullion" and stir them well. Pour the mixture over the chicken thighs. Spread the pumpkin over the thighs. Cook the chicken thighs for 4-5 hours on low or until very tender. Stir the sauce to blend the juices and add 1/4-1/2 cup of yogurt (depending on how juicy the thighs are). Serve the chicken and sauce over rice or the carbohydrate of your choice.
