Moroccan stew with chicken and pumpkin

Recipes Main courses Stew Healthy Moroccan

This Moroccan stew is packed with chicken, pumpkin, tomato and lots of delicious spices. It's a super easy recipe to make. You can cook it in a large casserole pan, or in a tajine!

Recipe

Moroccan stew with chicken and pumpkin

Taste sensation!

Course	Main course
Kitchen	Moroccan
Servings	4 servings

Preparation time

Preparation time	1 hour 10 min
Total	1 hour 10 min

Equipment

Food processor
Large casserole pan or tajine

Ingredients

2 onions
2 tomatoes
1 cm piece of ginger
3 cloves of garlic
1 butternut squash
3 tbsp olive oil
340 g chicken breast
1 tsp turmeric
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp cinnamon
750 ml chicken stock
1 tbsp agave syrup
1 tbsp red wine vinegar
Salt & pepper
Mint leaves
150 g quinoa

Moroccan stew with chicken and pumpkin

Slice 1 onion into half rings. Roughly chop the other onion, tomato and peeled ginger and put these together with the garlic in a food processor to make a paste.
Peel the butternut squash and cut it into large pieces.
Take a large casserole pan and heat the olive oil in it. Season the chicken with salt and pepper and brown it in the oil until it's seared and has a golden-brown surface. Remove the chicken from the pan and keep it on a plate.
Then gently sauté the sliced onion in the oil until translucent and add the spices. Cook them for 1 minute. Then add the homemade paste and fry it for 2 minutes.
Return the chicken to the pan along with the pumpkin pieces. Pour in the stock until the chicken and pumpkin are just covered. Stir in the agave syrup and red wine vinegar.
Bring to a boil, then let it simmer gently for about 45 minutes.

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This Moroccan stew is a wonderfully warming dish that's perfect for a weeknight or a cozy weekend. The combination of chicken, butternut squash and warm spices like turmeric, cumin and cinnamon creates a rich, aromatic flavor. Serve the stew with quinoa and a few fresh mint leaves for a complete meal.

Don't have a butternut squash on hand? You can easily replace it with another firm variety, like hokkaido. The agave syrup and red wine vinegar give the dish a nice balance of sweet and sour. Store any leftovers in a sealed container in the fridge; the stew tastes even better the next day.

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Tajine

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