Moroccan Chicken Stew

Total Time: 1 hr 40 mins Preparation Time: 25 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 4 boneless skinless chicken breasts, cut into bite-sized pieces
• 1 onion, roughly chopped
• 2 cloves garlic, crushed
• 1 inch fresh ginger, grated
• 2 tablespoons harissa
• 25 g plain flour
• 1 liter hot vegetable stock
• 4 tomatoes
• 3 lbs butternut squash, peeled,deseeded and chopped
• 1 (400 g) can chickpeas, drained and rinsed
• 250 g spinach leaves
• 1 lime, juiced

Recipe

• 1 heat the oil in a large pan.
• 2 add the chicken and cook over a medium heat until browned all over.
• 3 add the onion, garlic and ginger and cook for another few minutes until softened.
• 4 add the harissa and flour and cook for a couple minutes, then add the stock.
• 5 bring to a boil and then reduce heat and simmer for 45 minutes.
• 6 meanwhile, peel and seed the tomatoes into a sieve, resting on a bowl to catch any juice.
• 7 roughly chop the tomato flesh.
• 8 add to the bowl with the juice and set aside.
• 9 when the stew has simmered for 45 minutes, add the squash, chickpeas and tomatoes and their juice to the pot.
• 10 cover and bring to a boil, then simmer, stirring occasionally for another 20 minutes or until the squash is tender.
• 11 remove and large stalks from the spinach and tear the larger leaves in half.
• 12 add to the pan with the lime juice and cook for 2-3 minutes.
• 13 season well with salt and pepper.
• 14 serve with a nice, crusty bread to mop up the juices.