Moroccan Chicken Stew

Name: Moroccan Chicken Stew
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 2 cup chicken broth; 0.25 cup tomato paste; 1 tsp ground cumin; 1 tsp salt; 0.25 tsp ground red pepper; 0.125 tsp ground cinnamon; 0.5 cup raisins; 1 medium onion; 1 tbsp minced fresh garlic; 2 lb butternut squash; 2 cup frozen green peas; 1 can chickpeas (16 ounce); 4 skinless chicken thighs

Gently simmered chicken, chickpeas and red pepper, warmed with cumin and cinnamon.

55 min · Serves 4 · Medium

Method

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Time: Prep 20 min · Cook 35 min · 55 min total
Difficulty: medium

1
In a 4 to 5 quart pot, whisk together the chicken broth, tomato paste, cumin, salt, red pepper, and cinnamon until blended.
2
Stir in the raisins, onion, garlic, squash, peas, chick-peas, and chicken. Bring to a gentle boil over medium-high heat.
3
Reduce the heat to low. Cover and simmer for 25 to 30 minutes, or until the squash is tender and the chicken is opaque near the bone and the juices run clear when the meat is pierced with a sharp knife.
30 min