Moroccan Chicken and Pumpkin Stew
Take your tastebuds on a world class journey with this savory, sweet and spicy stew. If you can't find a small baking pumpkin, butternut squash works just as well. This recipe makes 4 servings.
PREP TIME: 25 minutes
COOK TIME: 35 minutes
4 boneless, skinless chicken thighs, cut into 1" cubes
2 cups baking pumpkin or butternut squash, peeled and cut into 1/2" cubes
3 tablespoons vegetable or coconut oil
1 cup chicken stock
1 14.5-ounce can crushed tomatoes
3 cloves garlic, minced
2 medium white or yellow onions, chopped
1 bay leaf
1/4 cup chopped raw cashews
1/2 cup dried cranberries
1 teaspoon grund cinnamon
1 1/2 teaspoons ground cumin
1/4 cup freshly chopped cilantro or parsley, for garnish
Handful of fresh mint leaves, for garnish
Salt and pepper, to taste
Heat oil in a large, heavy skillet to medium-high. Add chicken and pumpkin pieces; season with salt and pepper. Cook until chicken begins to brown on the edges, about 5-7 minutes. Add onions and cook for 4--5 more minutes. Add garlic, cinnamon and cumin and cook for 2 more minutes. Add tomatoes, stock, bay leaf, cashews and cranberries. Reduce heat to medium and simmer for 15-20 minutes or until the chicken's juices run clear. Discard bay leaf.
To serve, add a scoop of stew to a serving bowl. Garnish with cilantro or parsley and mint.