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
Ingredients
2 lbs boneless, skinless chicken thighs cut in half
4 tbsp coconut flour, for dredging
2 tbsp fresh turmeric root, grated
1 container mushrooms cut in half
1/2 lbs green beans trimmed and cut into small pieces
3 tbsp ras el hanout (spice blend)
2 cups broth (chicken or bone)
1 butternut squash, peeled, seeded and chopped into 2-inch cube
Directions
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!
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