Moroccan Chicken Stew

 Favorite  Comfort Moroccan addedSeptember 2014

• 2 cups chicken broth
• ¼ cup tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon salt
• ¼ teaspoon ground red pepper
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground allspice
• dried basil, to taste
• dried oregano, to taste
• ¼ cup raisins
• 1 medium onion
• 1 tablespoon fresh garlic
• 1 pound butternut squash, peeled, seeded, and cut into 1½ inch chunks (5 cups)
• 2 cups frozen green peas
• 1 ⨯ 16-ounce chickpeas
• 4 – 6 skinless chicken thighs
• fresh cilantro, chopped

1. In a 4 to 5 quart pot, whisk together the chicken broth, tomato paste, cumin, salt, red pepper, cinnamon and allspice until blended.
2. Stir in the raisins, onion, garlic, squash, peas, chick-peas, and chicken. Add basil and oregano.
3. Bring to a gentle boil over medium-high heat.
4. Reduce the heat to low.
5. Cover and simmer for 25 to 30 minutes, or until the squash is tender and the chicken is opaque near the bone and the juices run clear when the meat is pierced with a sharp knife.
6. Remove the chicken thighs, remove bones, cut into small pieces and return to stew.
7. Top with fresh cilantro.