moroccan chicken stew with butternut squash

Name: Moroccan Chicken Stew with Butternut Squash
Prep time: 40 min
Cook time: 45 min
Yield: 8
Cuisine: Indian
Ingredients: 2 tablespoon(s) olive oil; 2 cup(s) chopped onions; 2 tablespoon(s) minced garlic; 2 teaspoon(s) curry powder; 1 teaspoon(s) paprika; 1 teaspoon(s) turmeric, ground; 1/2 teaspoon(s) all spice; 1 teaspoon(s) cumin; 1 teaspoon(s) ground ginger; 2 pound(s) skinless, boneless chicken breasts or boneless chicken thighs, cut into 1 inch cubes; 2 can(s) petite diced tomatoes, with juice; 1 cup(s) currants; 2 cup(s) chicken stock; 1/2 cup(s) white cooking wine; 6 cup(s) butternut squash, cut into 1/2 inch cubes and steamed till just tender* (i usually just cut up a medium size butternut.)

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Paige Nicholas

Duluth, MN

Updated on Mar 16, 2015

This is NOT a spicy dish. Though if you'd like more kick, it definitely can be done. Add more cumin, curry, or even some hot sauce. At our home, we like the mix of flavors in this dish. It's great on a winter's night, or a cold wet spring evening. I fix it all year round. It's become a comfort dish. I love the currants when they POP in my mouth, adding that little bit of sweetness.

Rate

prep time 40 Min

cook time 45 Min

method Stove Top

yield 8-10 serving(s)

Ingredients

2 tablespoons olive oil
2 cups chopped onions
2 tablespoons minced garlic
2 teaspoons curry powder
1 teaspoon paprika
1 teaspoon turmeric, ground
1/2 teaspoon all spice
1 teaspoon cumin
1 teaspoon ground ginger
2 pounds skinless, boneless chicken breasts or boneless chicken thighs, cut into 1 inch cubes
2 cans petite diced tomatoes, with juice
1 cup currants
2 cups chicken stock
1/2 cup white cooking wine
6 cups butternut squash, cut into 1/2 inch cubes and steamed till just tender* (i usually just cut up a medium size butternut.)

How To Make moroccan chicken stew with butternut squash

Step 1

Heat oil in a large dutch oven or 4-6 quart sauce pan, over medium heat. Add onion when oil just starts to smoke. Stirring occasionally. When onion starts to get golden, add minced garlic and cook for a minute.

Step 2

Stir in all the spices with the onion and garlic. Add the chopped chicken, (and possibly a little more oil). Stir, and lightly brown the chicken as it gets coated in the spices, until no more pink is showing. About 5 minutes.
Step 3

Stir in the cans of tomatoes, chicken stock, white wine, currants, and steamed squash cubes. Reduce heat just a little below medium and cover. Let it cook for 45 minutes, or until the squash is easy to break apart. Taste and season with salt and pepper to personal choice.
Step 4

Serve over rice, couscous, or quinoa * If you don't want to steam your squash first, add an additional 30 minutes to the cooking time. I find steaming it first, while I'm chopping the onion, and chicken, just speeds things up.
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