Wednesday Paleo ROD

Spicy Chicken and Butternut Stew

2 lbs. chicken thighs, cut into chunks
2 tbl. coconut oil
1 large onion, chopped
1 small butternut squash, peeled and cubed
3 cloves garlic, minced
1 c. carrots, chopped
1 c. parsnips, chopped
1-2 tbl. curry powder
1 tsp. cayenne
1 quart chicken stock (more as needed)

Heat coconut oil in a dutch oven or large soup pot over high heat.
Add chicken and cook for about 5 minutes until no longer pink.
Add onions and garlic and cook 5 more minutes.
Add all remaining ingredients, stirring to combine.
Bring to a boil. Lower heat to medium-low and simmer for about 35-40 minutes, until vegetables are tender and the stew is thick.
Add chicken stock if the stew becomes too thick.