Morocco is famous worldwide because of its varied cuisine. This reputation’s bequeathed by their influence on European cuisine, including the Arabic and the Berber ones. Specifically, the Moroccan cuisine is based on natural sources, since they use natural oils like olive oil or argan oil, which are not common in other regions, but also includes the use of spices such as ginger, saffron, cumin, paprika, cinnamon and white pepper. This chicken stew has an exotic, complex flavor. Serve this sweet and spicy dish over couscous or rice, or with toasted whole wheat pita bread, to soak up all the juices!
- 2 cups chicken broth
- 1/4 cup tomato paste
- 1 tsp ground cumin
- 1 tsp kosher salt
- 1/4 tsp ground red pepper (cayenne)
- 1/8 tsp ground cinnamon
- 1/2 cup raisins
- 1 medium onion, sliced thin
- 1 tbsp minced fresh garlic
- 900 gm butternut squash, peeled, seeded, and cut into 3.8 cm chunks (5 cups)
- 2 cups frozen green peas
- 1 (480 ml ) can chickpeas, drained and rinsed
- 4 skinless chicken thighs, skin and visible fat removed (about 600 gm)
- In a 4 to 5 quart pot, whisk together the chicken broth, tomato paste, cumin, salt, red pepper, and cinnamon until blended.
- Stir in the raisins, onion, garlic, squash, peas, chick-peas, and chicken.
- Bring to a gentle boil over medium-high heat.
- Reduce the heat to low.
- Cover and simmer for 25 to 30 minutes, or until the squash is tender and the chicken is opaque near the bone and the juices run clear when the meat is pierced with a sharp knife.