Name: Moroccan-Inspired Chicken & Butternut Squash Stew
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Moroccan-Inspired
Ingredients: 2 tablespoons olive oil; 1 large red onion, finely chopped; Kosher salt; 1 (4-inch) piece fresh ginger, peeled and minced (about 1/4 cup); 5 large garlic cloves, chopped; 1 cinnamon stick; 2 teaspoons sweet paprika; 1 teaspoon ground turmeric; 3/4 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cayenne; Pinch of ground cloves; Black pepper; 1 tablespoon tomato paste; 1 cup chicken stock; 1/4 cup fresh lemon juice (about 1 large lemon), plus more to taste; 2 pounds boneless, skinless chicken thighs; 6–7 Medjool dates, pitted and halved; 1 medium butternut squash (about 2 pounds), peeled, halved, seeded, cut into wedges; 2 tablespoons chopped fresh parsley; 3 scallions, thinly sliced; Couscous or pita bread, for serving; Plain Greek yogurt or labneh, optional; Toasted almonds, optional

1

Searing the Beef

Swap dates with dried apricots for a brighter, tangy-sweet flavor.
For stovetop: simmer gently for 1 hour, adding squash in the last 30 minutes.
This stew tastes even better the next day as the spices deepen.

Notes

1

Sauté aromatics: Using the sauté setting on a 6–8 quart Instant Pot, heat the oil. Add onion and a pinch of salt; cook 5 minutes until soft and translucent. Stir in ginger and garlic; cook 2 minutes until fragrant.

2

Toast spices: Add cinnamon stick, paprika, turmeric, cumin, smoked paprika, ground ginger, cayenne, cloves, and black pepper. Stir for 30 seconds to release flavor.

3

Build the base: Stir in tomato paste until brick red, about 1 minute. Add chicken stock and lemon juice, scraping up browned bits. Turn off sauté mode.

4

Add main ingredients: Nestle chicken and dates into the liquid. Place butternut squash wedges on top. Season squash with salt and pepper.

5

Pressure cook: Lock lid and cook on high pressure for 16 minutes. Allow natural release for 10 minutes, then quick release remaining pressure.

6

Finish: Remove lid, discard cinnamon stick. Gently fold in parsley and scallions. The squash will soften and help thicken the stew. Taste and adjust with more lemon juice or salt.

7

Serve: Ladle into bowls with couscous or pita. Top with yogurt or labneh and a sprinkle of toasted almonds, if desired.

Instructions

2 Tbsp olive oil

1 large red onion (finely chopped)

kosher salt

1 piece fresh ginger (4" peeled and minced about ¼ cup)

5 garlic cloves (chopped)

1 cinnamon stick

2 tsp sweet paprika

1 tsp ground turmeric

¾ tsp ground cumin

½ tsp smoked paprika

½ tsp ground ginger

¼ tsp ground cayenne

pinch ground cloves

black pepper

1 Tbsp tomato paste

1 cup chicken stock

¼ cup fresh lemon juice (about 1 large lemon)

2 pounds boneless skinless chicken thighs

6–7 Medjool dates (pitted and halved)

1 medium butternut squash (about 2 pounds peeled halved seeded cut into wedges)

2 Tbsp fresh parsley (chopped)

3 scallions (thinly sliced)

couscous or pita bread (for serving)

plain Greek yogurt or labneh (optional)

toasted almonds (optional)

Moroccan-Inspired Chicken & Butternut Squash Stew

Anthology of Crumbs

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average rating is 5 out of 5

This warmly spiced stew is inspired by Moroccan tagine cooking — fragrant, hearty, and full of soul. Chicken thighs simmer with ginger, garlic, dates, and aromatic spices until tender, while butternut squash steams on top and melts back into the sauce. The result: a rich, honeyed sweetness balanced by citrus and spice. Perfect with couscous or warm pita for soaking up every drop.

Servings :

6

Calories:

Prep Time

20 min

Cooking Time

35 min

Rest Time

0

Total Time

55 min