Moroccan Chicken Butternut Squash Stew

Moroccan Chicken Butternut Squash Stew

*adapted from Cooking Light

2 tablespoon olive oil

1 cup chopped onion

3 cloves garlic minced

4 chicken thighs, cut into bite-sized pieces

1.5 teaspoon ground cumin

½ teaspoon ground cinnamon

¼ teaspoon ground red pepper

pinch of saffron (optional)

3 cups (½-inch) cubed peeled butternut squash

2 tablespoons tomato paste

4 cups Chicken Stock

1 15oz can chickpeas

1 teaspoon kosher salt + more to taste

1 zucchini, quartered lengthwise and sliced into ¾-inch pieces

½ cup coarsely chopped fresh basil

2 teaspoons grated orange rind
1. Heat a Dutch oven over medium heat. Add oil to pan. Add onion and garlic and cook for 4 minutes, stirring occasionally. Add chicken; cook for 4 minutes, browning on all sides. Add cumin, cinnamon, pepper, salt and saffron to pan; cook 1 minute, stirring constantly. Add butternut squash and tomato paste; cook 1 minute. Stir in Chicken Stock, scraping pan to loosen browned bits. Bring to a boil. Reduce heat, and simmer 8 minutes. Add chickpeas and zucchini; cook 5 minutes or until squash is tender. Taste for seasoning. Remove pan from heat. Stir in chopped basil and orange rind.


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