Moroccan Spiced Chicken & Squash - JJ Virgin

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

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

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!

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

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Nutrition Facts

Serving Size8oz
Calories390
Sodium1070mg
Potassium1210mg
Protein36g
Cholesterol135mg
Sugar10g
Total Fat14g
Saturated Fat7g
Trans Fat0g
Total Carbohydrates30g
Dietary Fiber9g