Moroccan dishes are quite unique, and this chicken stew is no different. I love how their cuisine uses uniquely flavorful spices to take their dishes to new depths. They definitely know how to turn a simple chicken stew into something hearty and nutritious!
The ingredient I really notice in this dish, even at just half a tsp, is cinnamon. We typically reserve it for desserts. But with a deep understanding of food, Moroccan cuisine brings cinnamon to the table in any course of the meal.
And for good reason too! Cinnamon, as a spice, has many medicinal properties – often used in Chinese herbal medicine.
Its unique smell and taste comes from its essential oil, cinnamaldehyde, which has anti-viral, anti-bacterial, and anti-fungal properties. It’s not often one compound can take on so many pests!
Beyond that, cinnamon has been linked to managing blood pressure, blood sugar, gut health, and brain health.
Now we have plenty of excuses to consume cinnamon outside of our less-healthy desserts!
- 2 cups chicken broth
- 1/3 cup tomato paste
- 1 1/2 tsp ground cumin
- 1 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 cup dark raisins
- 1 medium onion
- t Tbsp fresh garlic
- 2 lb. butternut squash
- 1 can chickpeas
- 4 chicken thighs, skinless and boneless
- Slice onions thinly
- Mince garlic
- Peel, seed, and cut butternut squash into 1 1/2 in chunks
- Drain and rinse chickpeas
- Cut chicken into strips
- In a gallon pot, whisk chicken broth, tomato paste, cumin, salt, red pepper, and cinnamon
- Add raisins, onion, garlic, squash, chickpeas, chicken
- Stir and turn the heat to medium, bringing the pot to a gentle boil
- Once pot reaches a boil, reduce the heat to low
- Cover then simmer for 30 min
GFCF, SF, EF, DF
- GFCF – gluten free casein free
- SF – soy free
- DF – dairy free
- EF – egg free