Source: dLife

A hearty Moroccan-inspired chicken and butternut squash stew.

Servings

4 medium garlic cloves , minced
1 cup chopped scallions , sliced (divided)
3 tbsp fresh lemon juice
0.75 tsp ground cumin
0.12 tsp ground allspice
0.75 lb boneless skinless chicken breasts , cut into 2" cubes
1 tbsp olive oil
2 butternut squash , peeled, seeded, cut into 1" chunks
1 red onion , diced
1 cup canned chickpeas , rinsed and drained
0.67 cup low sodium chicken broth
0.25 cup chopped parsley
2 tsp cornstarch
2 oz canned green olives , optional
1 cup tap water

1 In large bowl combine garlic, 1/2 cup scallions, lemon juice, cumin, and allspice. Add chicken, toss to coat.
2 Cover and refrigerate 20-30 minutes.
3 In large stew pot, heat oil over medium. Add squash and onion. Cook until lightly golden, stirring frequently (approximately 5 minutes).
4 Add chickpeas, broth, and parsley. Bring to a boil.
5 Add chicken, with marinade. Reduce to simmer. Cover and cook until chicken is cooked through and vegetables are tender, about 8 minutes.
6 In a small cup, whisk cornstarch and water until well blended. Add cornstarch, remaining 1/2 cup scallions and olives, if desired, to stew.
7 Bring to boil, stirring constantly until sauce is slightly thickened, about 1 minute. Serve.

PLEASE NOTE: This recipe contains canned beans. The nutrition facts given will be slightly inaccurate, because analysis includes salted water in which beans are canned. When beans are drained and rinsed the sodium content is reduced by about 40 percent.