We are two weeks away from Spring Forward and I am soooooo ready for the extra light! To cope with the next few weeks of Winter I’ve put together a hearty meal plan full of tasty recipes. (I mean does it get anymore tasty than pork tacos???) For those of you who are checking out my website for the first time you should know that I cook these recipes daily and post the demo to my Instagram Stories. I’ve found this is a great way to share what I’ve learned along the way and show you how easy it is for you to do it too. I love seeing your meals come to life, so don’t hesitate to tag me in your photos!
See you in the kitchen!
Continue reading “Meal Plan February 26th”
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.