Moroccan Chicken Stew
Prep all the ingredients and measure out spices into a bowl .
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I recommend bone-in chicken thighs with skin on for best flavor
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Season and rub chicken thighs with half of the salt and spice mixture.
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Heat a heavy bottom pot over med heat. Once hot, add part oil/butter, add chicken skin side down.
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Cook for about 5 min or until crispy/browned on one side. Flip and cook for another 4 min.
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Remove to a plate. (If you have more chicken or larger pieces- repeat with a second batch)
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Dice onion and garlic.
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Add onion + garlic to pot. Using a spatula mix and pick up all the brown bits.
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Cook for 4-5 min or until onion is softened. Add remainder of butter and spices and combine.
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Add cubed potatoes and butternut squash (equal parts) and dried parsley (optional).
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Empty can of crushed fire roasted tomatoes. Using the empty can, fill it with water and add to pot.
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Add cleaned and drained chickpeas.
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Add back chicken + all the juices from the bowl.
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Add fresh parsley (for extra flavor). Chicken and veggies should be mostly covered.
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When bubbling, season with salt, turn heat to low and close the lid. Cook for 35-40min.
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Serve with quinoa or couscous. Garnish with mint or cilantro. Enjoy!
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