Ingredients
1/2 lb. Red (New) Potatoes, quartered
1/2 lb. White / Yukon Gold Potatoes, quartered
2 lb. Butternut Squash, skinned and cubed
1 bulb of Garlic, minced
1/2 c. Fresh Savory Herb, stemmed and chopped
1 16 oz. can Pinto Beans, rinsed
1 16 oz. can Garbanzo Beans, rinsed
1 16 oz. can Diced Tomatoes
1 16 oz. can Tomato Sauce
2 c. Pasta (i.e. Rigatoni), al dente
8 Chicken Thighs, mostly cooked
10 oz Turkey Sausage (Kosher), sliced
3 tbsp. Turmeric
2 tbsp. Ground Basil
1 tbsp. Ground Oregano
1 tbsp. Ground Sage
1/2 tbsp. Ground Rosemary
Cayenne Pepper, as desired
Salt and Black Pepper, to taste
Preparation
Prepare all ingredients and combine in a large stock pot and let simmer for one hour.
Try serving with a focaccia herb bread and a medium to full red wine (we enjoyed Bartenura’s Organic Nebbiolo with this dish).
If you choose to make this recipe as a part of a traditional Shabbat lunch, thoroughly clean (but do not pre-cook) the chicken pieces and use dry pasta instead of pasta cooked al dente. Combine all ingredients in slow cooker and let sit on low overnight.
All products can be found Kosher. To keep it Kosher, do not mix in any dairy, pork, or seafood product.
