MOROCCAN SPICED CHICKEN AND SQUASH

PREP: 15 MINUTES | COOK: 55 MINUTES | MAKES: 10 SERVINGS

3 pounds boneless, skinless chicken thighs

Sea salt and black pepper, to taste

3 tablespoons coconut flour, for dredging

2 tablespoons coconut oil

1 tablespoon olive oil

2 tablespoons grated fresh ginger

1 tablespoon chopped fresh garlic

2 yellow onions, diced

1 red serrano pepper

3 tablespoons ras el hanout spice blend

2 cups chicken or bone broth

1 medium butternut squash, peeled, seeded, and chopped into 2-inch cubes

1 (28-ounce) can diced tomatoes, undrained

3 cups fresh spinach

1.Season the chicken with salt and pepper. Place the coconut flour on a plate and dredge the chicken in the flour. In a Dutch oven over medium-high heat, heat the coconut oil and olive oil. Working in batches, cook the chicken until browned and crisp on the outside and cooked through, about 7 minutes per side. Transfer to a plate and tent with foil.

2.Add the ginger, garlic, onions, and serrano pepper to the pot. Sprinkle with salt. Add the ras el hanout and cook until the veggies are tender, about 12 minutes.

3.Add the broth, squash, and tomatoes. Simmer for 15 minutes. Return the chicken to the pot and simmer for 10 minutes. Add the spinach and cook until wilted, 2 to 3 minutes.

Quick Tip: It’s also possible to make this meal in a slow cooker. Simply transfer the chicken to the bottom of the slow cooker after step 1, and then add all the remaining ingredients, except the fresh spinach. Cover and cook on low heat for 6 hours. Stir in the fresh spinach just before serving.

NUTRITION

Calories: 336

Fat: 15 g

Carbohydrates: 8 g

Sodium: 302 mg

Fiber: 3 g

Protein: 41 g

Sugar: 1 g