Moroccan-inspired chicken & butternut squash is a quick, easy weeknight meal that you can make. I made this for my wife, and she absolutely loved it. It’s even better the next day heated up for lunch. I took it to work and heated it in the microwave, and it was still delicious. If you have a similar recipe or a twist on this one, let me know.
Here are the ingredients for Moroccan-inspired chicken & butternut squash:
- 1 tablespoon or a little more of olive oil
- 2 cups chopped yellow onion
- 1 teaspoon paprika
- 2 teaspoons of ground cumin
- 1/4 teaspoon of salt (or to taste)
- 1 teaspoon ground turmeric (from a perennial tropical plant native to India)
- 1/4 teaspoon of ground cinnamon
- 1/4 teaspoon ground ginger
- 2 garlic cloves thinly sliced (you could use minced as well)
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 2 cups chicken broth (homemade or store-bought is fine)
- 8 ounces peeled and cubed butternut squash
- 8 pitted dried plums chopped into small pieces
- Fresh flat-leaf parsley
- Rice
Here’s what to do:
- First, heat the olive oil in a Dutch oven over medium heat. You could use a heavy large pan as well, but I love my Dutch oven. They’re a bit pricey but worth it.
- Add the onion and cook for about 10 minutes until it starts to turn a golden color, stirring occasionally. Next, stir in paprika, cumin, turmeric, salt, cinnamon, ginger, garlic, and chicken. Cook about 3-5 minutes, stirring constantly.
- Stir in the broth, squash, and dried plums and bring to a boil.
- Cover and reduce heat to a medium-low and simmer for about 15 minutes or until the chicken is cooked through and the squash is tender.
- Serve over your favorite rice and garnish with flat-leaf parsley.
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