Tomatillo Chicken Stew with Sauvignon Blanc
Ingredients
- 1 2-pound spaghetti squash, halved and seeds discarded
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 1 ½ pounds boneless, skinless chicken thighs, trimmed
- ½ large onion, finely chopped (about 1 cup)
- 2 thinly sliced garlic cloves
- ½ teaspoon cumin seeds
- 1 jalapeño, halved, seeded and minced
- ¾ pound tomatillo, cut into 1-inch dice
- ¼ cup low-sodium chicken broth or water
- Thinly sliced radish and cilantro leaves, for garnish
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