Moroccan Chicken Stew

Name: Moroccan Chicken Stew
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Global
Ingredients: 907 grams butternut squash, peeled, seeded, and cut into 1 1/2 inch chunks (5 cups); 454 grams chickpeas, drained and rinsed; 473 milliliters chicken broth; 1 Tbsp minced fresh garlic; 0 teaspoons ground cinnamon; 1 teaspoon ground cumin; 0 teaspoons ground red pepper (cayenne); 1 medium onion, sliced thin; 473 milliliters frozen green peas; 118 milliliters raisins; 1 teaspoon salt; 605 grams skinless chicken thighs, skin and visible fat removed (about; 59 milliliters tomato paste

You can never have too many main course recipes, so give Moroccan Chicken Stew a try. This recipe covers 47% of your daily requirements of vitamins and minerals. This recipe serves 4. Watching your figure? This gluten free and dairy free recipe has 530 calories, 43g of protein, and 10g of fat per serving. If you have butternut squash, salt, ground pepper, and a few other ingredients on hand, you can make it. To use up the ground cinnamon you could follow this main course with the Cinnamon Twists as a dessert. From preparation to the plate, this recipe takes around 55 minutes. It is perfect for Autumn.