Moroccan Butternut, Chickpea & Chicken Stew


I'm so excited about getting the chance to cook these international meals and to share it with my family, this dish was very new to us and delicious!

This meal was inspired by the recipe: Morroccan Tagine by JRJACKSON on Allrecipes.com.  Unfortunately I don't own a tagine, which is something I would love to put on my list, since I do have a North African cookbook tucked on my bookshelf filled with dust.  But a regular pot that you like to cook stew in will do just fine.  I served the stew with easy making couscous.  You can find it at your local store in the rice section.  And of course there are some things I added to the recipe for more flavor such as the raisins, ginger and spices.  And I also switched out the chicken breast for chicken thighs, it just all depends on what your family likes best.  I saw some reviewers who added bell peppers, apricots or almonds.  You see...this is the thing that I love about cooking!  It is your time in the kitchen where you are the creator.  Ohhhh...such a therapy it is :)

For my Moroccan Spice Blend, Find it here:


Moroccan Butternut, Chickpea & Chicken Stew
Yield: 6

  • 1 tbsp  olive oil
  • 6 ea chicken thighs, halved
  • 1 medium onion, diced
  •  1 tbsp minced garlic
  • 1 tbsp grated ginger
  • 1 ea butternut squash, medium diced
  • 1 can (15.5oz) chickpeas (garbanzo beans)
  • 1 medium carrot, sliced
  • 1 can (14oz) diced tomatoes
  • 1 can (14oz) chicken broth
  • 1 tbsp granulated white sugar
  • 1/2 lemon, zested and juiced
  • 3 tsp kosher salt
  • 1 tsp ground cayenne pepper
  • 2 tsp ground cinnamon
  • 2 tsp cumin powder
  • 3 tsp curry powder
  • 1/4 bunch cilantro, chopped
  • 3 oz (approx over 1/4 cup or two small boxes of individual serving) raisins
  • 2 boxes of couscous or enough for 6 servings
Heat the oil in a pan.  Add the chicken and brown on both sides.  Add the onion, garlic and ginger and sweat. [At this point if you wish you can season the chicken with salt and pepper].  Add the remaining ingredients (except the couscous) and bring to a boil and simmer for 30-45 minutes uncovered.  In the mean time prepare the couscous.

3 comments:

Sandra said...

Interesting recipe, and I love chickpeas and chicken combo..Well done...
Thanks for sharing and have a wonderful day!!!

Maika said...

No problem, I liked how easy it was, the chickpeas and chicken are indeed a good combo plus the butternut squash just rounded up the comfort :)

BeetleBuggy said...

I love Moroccan food and this stew looks so juicy! Yummy!

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