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Recipe: Moroccan Spiced Chicken & Squash

I love the warm spices of Moroccan food! And this delicious dinner blends them all perfectly.

It comes together easily, and your house will smell amazing as it simmers. The nutrients in the squash and chicken are both nourishing and filling, and of course, it’s gluten- and dairy-free.

You might notice the recipe calls for 3 tablespoons of ras el hanout, a Middle Eastern spice blend that brings incredible depth to the dish. If you can’t find it in your local supermarket, you can easily make your own by combining the following ingredients:

2-1/2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon crushed red pepper
1-1/2 teaspoons ground cinnamon
1 teaspoon paprika
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric

Moroccan Spiced Chicken & Squash


January 13, 2018

Impressive enough for entertaining, simple enough for a weeknight dinner: this delicious gluten-free, dairy-free dish is full of exotic flavor and amazing nutrition.

  • Prep: 20 mins
  • Cook: 40 mins
  • Yields: 6 Servings


2 lbs boneless, skinless chicken thighs cut in half

sea salt and black pepper

4 tbsp coconut flour, for dredging

2 tbsp coconut oil

1 tbsp olive oil

2 tbsp fresh ginger, grated

2 tbsp fresh turmeric root, grated

1 tbsp garlic, chopped

2 yellow onions, diced

1 container mushrooms cut in half

1/2 lbs green beans trimmed and cut into small pieces

1 Serrano pepper

3 tbsp ras el hanout (spice blend)

2 cups broth (chicken or bone)

1 butternut squash, peeled, seeded and chopped into 2-inch cube

1 (18 or 28 oz) can diced tomatoes, undrained

3 cups fresh spinach


1Season the chicken with salt and pepper and dredge through the coconut flour.

2Place a Dutch oven over medium-high heat and add both the coconut oil and olive oil.

3In two batches, cook the chicken through, until browned and crisp. Transfer to a plate and tent with foil.

4Add the ginger, garlic, turmeric, onions, green beans, mushrooms, and serrano pepper to the pot. Sprinkle with salt. Add the ras el hanout and cook until the veggies are tender, about 12 minutes.

5Pour in the broth, the squash, and the tomatoes. Simmer for 15 minutes.

6Return the chicken to the pot and simmer for 15 to 20 minutes. Add the spinach to wilt. Enjoy!

Want more delicious, nutritious recipes? Check out jjvirgin.com/recipes.


Nutrition Facts

Serving Size8oz
Total Fat14g
Saturated Fat7g
Trans Fat0g
Total Carbohydrates30g
Dietary Fiber9g

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