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Harvest Stew with a Touch of Moroccan Flare

Ingredients (serves 4)

  • 2 tbsp. olive oil
  • 1 small yellow onion, diced
  • 3 garlic cloves, minced
  • Dash of salt
  • 1 to 1 1/2 tsp. ground cumin
  • 1 tsp. cinnamon
  • 12 oz. boneless skinless chicken thighs, cut into large chunks
  • 3/4 pound butternut or acorn squash, peeled and cut into large chunks
  • 3/4 pound potatoes, peeled and cut into large chunks
  • 12-14 oz. cups low-sodium chicken or vegetable broth
  • 14-15 oz. chick peas, drained and rinsed
  • 1 14 oz. can petite diced tomatoes, with juices
  • 1 1/2 cups couscous
  • 1 tbsp. butter
  • 2 cups water
  • Dash of salt and pepper
  • 1/2 cup green olives, sliced
  • 1/2 cup fresh cilantro, chopped
  • 2 oz/ plain Greek yogurt
  • 2 oz. slivered almonds (optional)

Directions

  1. In a large sauce pan, heat the olive oil over medium-high heat.  Once heated, add the cumin, cinnamon, garlic cloves, and salt.  Turn heat to medium and cook, stirring occasionally, until the onions are translucent (around 4-5 minutes).
  2. Add squash, potatoes, and chicken.  Stir to coat with the spices and onions.  Turn heat back up to medium-high heat and cook for about 3 minutes.
  3. Add broth, chickpeas, and tomatoes.  Bring mixture to a boil then reduce medium to medium-low.  Cover and simmer until squash and potatoes are fork tender and the chicken is no longer pink (about 15 minutes).
  4. While the stew is cooking, bring the water to a violent boil in a large sauce pan.  Add the couscous, salt, and pepper.  Stir, cover, and remove from the heat.  Let it stand for 5 to 7 minutes.  Stir to fluff it up.
  5. Serve each plate with 1/4th of the couscous, topped with 1/4th of the stew and garnish with 1/4th of the cilantro, yogurt, and almonds (optional).

Tips

  • Make a little extra couscous and freeze it to have it at the ready.  It can be quickly thawed in the microwave and used for a warm cereal in the morning by adding a few nuts and fresh fruit.
  • For a little sweetness, add 1/4 cup of golden raisins to couscous when it is removed from the heat.
  • Consider garnishing with a little lemon zest.
  • The butter is just for flavoring and can be omitted to decrease the calories and saturated fat in the dish.
  • To make the dish vegetarian, omit the chicken.  It is still really tasty.
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