My menu this week had for Wednesday: pan roasted chicken, salad, spaghetti squash? butternut squash? This morning I decided to see what else was out there, so I typed this into Google: “chicken and butternut squash.” What I found was a trove of recipes for a Moroccan chicken stew. I’m so glad I tried it! It was super easy and turned out great. As usual I didn’t exactly follow a recipe. If you need one, this is the one I started with. I put Moroccan in quotes because I modified it so much that I’m not sure how Moroccan it really is!
While looking around though, I saw that Martha Stewart actually roasted the chicken and squash first. I thought that sounded like a brilliant idea because it would allow me time to work out while part of dinner was cooking. So, I thawed out 2 chicken breasts and cubed them. I put those into my small dutch oven and then chopped half an onion and the last half of a butternut squash. The oven was preheating to 425.
I mixed together about 1/3 cup olive oil, 1/4 tsp cinnamon, 1/4 tsp cardamom, 1/4 tsp cumin and a pinch of tumeric, salt and pepper. I added this to the dutch oven and mixed everything together. I roasted everything for 20 minutes, stirred and then roasted for 10 more.
I moved the dutch oven to the stove top and added 1 cup of chicken broth to deglaze the pan. Then I added some summer tomatoes that I had frozen – probably 2 cups worth? Add as much chicken broth and tomatoes as you want. Then I brought everything to a boil, turned the heat down and let it simmer for 20 minutes. I tasted frequently to make sure I had the right amount of salt.
Finally I cooked up some cous cous and served the dish with a scoop of cous cous in the bottom of the bowl and the stew on top. It was great! What a great new recipe for Butternut Squash!
It’s especially good with a Sierra Nevada Pale Ale 😉