One-Pot Chicken & Butternut Squash Stew

Spiced just right for fall, this flavorful chicken stew is delicious served over quick-cooking couscous. To save time, look for cubed winter squash in the produce department—you can also substitute with sweet potatoes.



Ingredients for servings

  • 2 teaspoon olive oil

  • 4 boneless, skinless chicken breasts, cut into pieces 5-ounce or 140 grams each

  • 1 medium onion, chopped

  • 2 teaspoon ras el hanout spice blend*

  • 0.5 teaspoon salt, divided

  • 3 cup low-sodium chicken broth, divided

  • 4 cup diced butternut squash 1 1/4 pounds

  • 1 can reduced-sodium fire-roasted diced tomatoes, undrained 14.5-ounce or 410 grams

  • 2 tablespoon chopped fresh cilantro

  • 1.5 cups whole-wheat [or plain] couscous

Directions

  • Heat oil in a large nonstick skillet over medium-high heat. Add chicken and onion; cook 3 minutes, stirring frequently, until chicken is golden brown and onion is translucent.

  • Stir in ras el hanout blend and 1/4 teaspoon salt; cook 1 minute. Stir in 1 cup chicken broth, squash, and tomatoes. Bring to a boil, reduce heat, cover and simmer 20 minutes or until chicken is done and squash is tender. Stir in cilantro.

  • Meanwhile, bring remaining 2 cups chicken broth to a boil in a saucepan over medium-high heat. Whisk in couscous and remaining 1/4 teaspoon salt. Remove from heat, cover, and let stand 5 minutes. Fluff with fork.

  • Spoon couscous into a serving bowl or individual plates and top evenly with chicken mixture. Drizzle evenly with pan juices.

  • Ras el Hanout is a seasoning blend with a very lengthy list of spices used in Moroccan and North African cuisine. For this recipe, you can substitute 3/4 teaspoon ground cumin, 1/2 teaspoon ground ginger, 1/4 teaspoon paprika, 1/4 teaspoon ground coriander, 1/8 teaspoon ground cinnamon, a pinch of ground allspice, and a pinch of cloves.

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