Moroccan Spiced Chicken and Squash
Recipe courtesy of “Always Eat After 7 PM”
Prep time: 15 minutes
Cook time: 45 minutes
Servings: 10
3 pounds boneless, skinless chicken thighs
sea salt, to taste
black pepper, to taste
3 tablespoons coconut flour
2 tablespoons coconut oil
1 tablespoon olive oil
2 tablespoons fresh ginger, grated
1 tablespoon garlic, chopped
2 yellow onions, diced
1 red serrano pepper
3 tablespoons ras el hanout (spice blend)
2 cups chicken broth
1 butternut squash, peeled, seeded and chopped into 2-inch cubes
1 can (28 ounces) diced tomatoes, undrained
3 cups fresh spinach
Season chicken with salt and pepper, to taste; dredge through coconut flour. In Dutch oven over medium-high heat, add coconut oil and olive oil. In two batches, cook chicken through until browned and crisp. Transfer to plate and tent with foil.
Add ginger, garlic, onions and red pepper to same pot. Sprinkle with salt, to taste. Add ras el hanout and cook until veggies are tender, about 12 minutes.
Pour in broth, squash and tomatoes; simmer 15 minutes. Return chicken to pot and simmer 10 minutes. Add spinach to wilt.
Nutritional information per serving: 336 calories; 15 g fat; 8 g carbohydrates; 302 mg sodium; 3 g fiber; 41 g protein; 1 g sugar.
