Try it Tuesday! Moroccan Chicken and Pumpkin Stew

This stew combines sweet and savory with a delightful spice blend.  Serve over rice or quinoa for a quick and delicious dinner!

Moroccan Chicken and Pumpkin Stew

1 lb Diced Chicken (can be replaced with one can chickpeas)

1 lb Diced Pumpkin (can be replaced with butternut squash or sweet potato)

1 Medium Apple

1 Small Onion

2-3 Cups Chicken or Veggie Stock

2 Cloves Garlic

1 Tsp Minced Ginger

1 Tsp Coriander

1 Tsp Cinnamon

1 Tsp Turmeric

2 Tbsp Oil

1 Tbsp Honey or Maple Syrup

Juice from half a lemon

Salt/Pepper to taste

Directions:

Dice chicken into bite sized pieces and put in a pan with 1 tbsp oil in a pan on medium high heat.  Salt and pepper the chicken and cook for 3-4 minutes.  Remove chicken from pan and set aside.  Add another tbsp of oil to the pan and add diced onion. To the onion add all the spices and cook for about 4 minutes until the onions start to soften.  Once the onions soften add the chicken back to the pan and stir to coat in spices.  Add in all the other ingredients and cook until the pumpkin and apples are desired tenderness (about 15 minutes).  Serve over rice or quinoa.

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