Moroccan Chicken Stew

Name: Moroccan Chicken Stew
Cuisine: Moroccan, African
Ingredients: 2 cups chicken broth, low sodium; 1/4 cup tomato paste; 1 teaspoon pink salt; 1 tsp ground cumin; 1/4 tsp cayenne pepper; 1/4 tsp cinnamon; 1/2 cup raisins; 1 medium onion, thinly sliced; 1 tablespoon fresh minced garlic; 2 cups carrots, sliced and halved or quartered.; 5 cups butternut squash, peeled seeded and cubed into 1 1/2 in cubes (about 2 pounds squashl; 2 cups green peas, frozen; 1 16 oz can chickpeas, drained and rinsed.; 4 skinless chicken thighs

1 step

Comfortably warm and delicious as well as healthy

Updated at: Thu, 17 Aug 2023 09:48:47 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories479 kcal (24%)

Total Fat8.1 g (12%)

Carbs71.5 g (27%)

Sugars26.8 g (30%)

Protein36.1 g (72%)

Sodium1019.8 mg (51%)

Fiber14.3 g (51%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 cupschicken broth

low sodium

¼ cuptomato paste

1 teaspoonpink salt

1 tspground cumin

¼ tspcayenne pepper

¼ tspcinnamon

½ cupraisins

1onion

medium, thinly sliced

1 tablespoongarlic

fresh, minced

2 cupscarrots

sliced and halved or quartered

5 cupsbutternut squash

peeled seeded and cubed into 1 1/2 in cubes

2 cupsgreen peas frozen

1 x 16 ozchickpeas

can, drained and rinsed

4skinless chicken thighs

Instructions

Step 1

In a 4 to 5 quart pot, whisk together the chicken broth, tomato paste, cumin, salt, red pepper, and cinnamon until blended. Stir in the raisins, onion, garlic, carrots, squash, peas, chick-peas, and chicken. Bring to a gentle boil over medium-high heat. 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. Enjoy!