Print This Recipe
Chicken and Butternut Squash Stew with Moroccan Flavors
Posted by Peggy on October 4, 2012
Recipe: Chicken and Butternut Squash Stew with Moroccan Flavors
2 tablespoons olive oil
2 cups chopped onion
2 teaspoons minced garlic
1 1/2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 1/2 pounds skinless, boneless chicken breast, cut into 1-inch pieces
1 (14.5 ounce) can whole tomatoes, coarsely chopped with juice
1 cup currants
1 cup chicken stock
2 cups butternut squash, cut into 1/2-inch pieces
1/2 cup loosely packed cilantro leaves, chopped
1/2 cup loosely packed Italian parsley leaves, chopped
Sliced almonds, optional
3/4 cup dry couscous, cooked per package instructions
Heat oil in a Dutch oven or heavy bottomed pot over medium heat. Add onion and cook, stirring occasionally, until fragrant and golden. Raise heat to medium high and stir in garlic. Cook, stirring, until fragrant, about 1 minute.
Stir the cumin, paprika, turmeric, cinnamon and ginger into the onions. Cook for 30 seconds, stirring, then add chicken. Lightly brown chicken and coat in spices. Stir in tomatoes with their juices, currants, stock and squash.
Cover, reduce heat to medium-low, and simmer 10-15 minutes or until squash is tender. Season to taste with kosher salt and cayenne. Let sit, covered, 10 minutes; the liquid will thicken a bit from the starch released from the squash. Stir in cilantro and parsley. Garnish with almonds, if using, and serve with couscous.
Number of servings (yield):
Copyright © Peggy Lampman's dinnerFeed.