Total Time
1hr
Prep 15 mins
Cook 45 mins

An exotic warm stew that is loved by all and is very easy to make. Also delicious as a vegetarian dish, without chicken. Serve over couscous

Ingredients Nutrition

Directions

  1. Heat the olive oil in a large skillet over medium heat, and cook the chicken, onion, and garlic about 15 minutes, until browned.
  2. Mix the squash, garbanzo beans, carrot, tomatoes with juice, broth, sugar, and lemon juice into the skillet. Season with salt, coriander, and cayenne pepper. Bring the mixture to a boil, and continue cooking 30 minutes, until vegetables are tender.
Most Helpful

Loved this! The butternut squash added a really nice flavor and made this dish have a creamier texture. Also makes great leftovers! Made for the Hot Pink Panthers, ZWT 9.

Chef Jean August 26, 2013

I made this in a tagine and it was very, very good. I added three medjool dates and it was just perfect for our taste, as I sometimes like to add a little sweet addition to a savory dish. I will make this again. Thanks for sharing the recipe.

Pesto lover August 24, 2013