A flavorful and economicial curried chicken and harvest vegetable dish that's perfect fare on cool autumn days.

Curried Chicken Drumsticks on Gingered Vegetables

1 1/2 pounds butternut squash, peeled and diced into 1/2-inch cubes (about 5 cups)
1 onion, diced into 1/2-inch cubes
2 potatoes, peeled and diced into 1/2-inch cubes
3 tablespoons crystallized ginger, finely diced

1 cup apple cider
1/2 teaspoon salt
1/4 teaspoon ground black pepper

2 teaspoons curry powder
1 teaspoon ground ginger
1/2 teaspoon ground cumin

8 chicken drumsticks

1. Preheat oven to 350ºF (175ºC).
2. In a 9 x 13 inch baking dish, stir together butternut squash, onion, potatoes, crystallized ginger and apple cider. Sprinkle salt and pepper into mixture, stirring to coat.
3. In small bowl, stir together curry powder, ground ginger and cumin.
4. Place drumsticks in baking dish on top of vegetable mixture. Sprinkle spice mixture over drumsticks.
5. Bake in preheated oven 1 hour, until vegetables are very tender and chicken is brown and cooked through.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.