Prep 20 mins
Cook 35 mins
A zippy Moroccan dish with apricots & jalapenos thrown into the mix. I found this on another site while looking for yet something else to do with the ever-present chicken.
- 1 broiler-fryer chicken, cut into serving sizes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 (14 ounce) can low sodium chicken broth, divided
- 2 cups chopped onions
- 4 garlic cloves, minced
- 1 small jalapeno pepper, minced (I used 2)
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground ginger
- 1 1⁄2 lbs butternut squash, peeled, seeded and cut into 1 inch chunks
- 1⁄3 cup chopped dried apricot
- 1⁄3 cup minced fresh parsley, divided
- 1⁄4 cup sliced almonds
- Pour olive oil in Dutch oven or large saucepan & heat over medium high heat. Sprinkle chicken pieces with salt and pepper, add half to the pot and cook about 6 minutes, turning, to brown. Remove and repeat with remaining chicken; set chicken aside.
- To pan, add 1/4 cup of the chicken broth; scrape to loosen brown bits. Add onion and saute until soft. Add garlic, jalapeno pepper, cinnamon and ginger. Cook, stirring, 1 minute.
- Add squash, apricots, remaining broth and 2 tablespoons of the minced parsley.
- Bring to a boil; return chicken to pot, cover and reduce heat.
- Simmer about 35 minutes or until chicken is done and squash is tender.
- Remove chicken to serving dish.
- Increase heat and boil squash mixture until slightly thickened, about 5 minutes.
- Pour over chicken and sprinkle with remaining parsley and almonds. Garnish with parsley sprigs.