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Moroccan Chicken Stew

Add some exotic inspiration into your regular meal plan with this delicious Moroccan Chicken Stew. Perfect for the nights when you are looking for something cozy.



Prep Time

20 min

Cook Time

45 min

Total Time

65 min


  • 2 tbsp olive oil
  • 1 lb skinless, boneless chicken breast cut into 1” pieces
  • 1 ½ tsp salt
  • 1 tsp pepper
  • 1 medium red onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp curry powder
  • 2 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 lb butternut squash, peeled & diced
  • 3 ½ cups chicken broth
  • ½ cup rasins
  • 1 – 14 oz can diced tomatoes, drained
  • 1 cup quinoa
  • ½ cup slivered almonds


  1. Sauté chicken in oil with salt & pepper over medium heat (approx. 3 mins).
  2. Set sautéed chicken aside.
  3. Sauté onion & garlic in oil (approx. 4 mins).
  4. Add curry, cumin, cinnamon and cook another minute.
  5. Add squash, broth, tomatoes & rasins.
  6. Cover & simmer until  squash is tender (approx.. 15 mins).
  7. Add quinoa and simmer covered another 15 mins until quinoa is tender.
  8. Add chicken back in and simmer uncovered until chicken is hot & cooked through (approx. 5 mins).
  9. Serve garnished with almonds.

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This recipe takes a little time to make but is so worth it. The flavors and aromas make you feel as if you are a master chef!

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