Recipe: Middle-Eastern Spiced Chicken and Squash (using summer squash)

MIDDLE-EASTERN SPICED CHICKEN AND SQUASH

8 chicken thighs (or 1 cut-up fryer)
3/4 cup water
1/4 cup lemon juice
2 tablespoons soy sauce
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
salt and coarsely ground black pepper (to taste)
4 cups sliced summer squash (or 2 packages, defrosted)
1 tablespoon snipped parsley

Put the chicken pieces skin-side-down in a nonstick chicken fryer or skillet, with no fat added. Add 1 tablespoon water, cover and cook over moderate heat 1 minute. Uncover, and continue to cook; the chicken will begin to brown in its own melted inner fat. Cook slowly, uncovered, until chicken skin is golden brown and well rendered of fat. Drain and discard fat from the skillet.

Add remaining ingredients except squash and parsley to the skillet. Cover and simmer over low heat until chicken is tender, about 25 to 30 minutes for thighs, 40 to 50 minutes for larger pieces. (Add water, if needed.)

Tip the pan, and skim the fat from the surface of the pan juices. Add the squash; cover and cook 2 minutes. Uncover and continue to cook until squash is tender-crunchy and the pan juices have reduced to a thick glaze. Stir in parsley at the last minute.

Makes 4 servings, about 200 calories each
Source: Barbara Gibbons to The Birmingham Post-Herald, July 31, 2002