Dr. Mao's Honey-glazed Masala Chicken with Apricots

Dr. Mao's Honey-glazed Masala Chicken with Apricots with no honey, chicken or apricots!

You won't normally find chicken recipes here, but there is a story behind this one. Recipe coming soon!

Squash and Chickpea Moroccan Stew

As the days get shorter and the leaves turn to yellow and red, it is the perfect time for winter squash. Even though I realize we are tiptoeing toward winter, the abundance of squash has turned autumn into my favorite recipe season. Though I've always felt that you can't eat too many carrots, I've become even more passionate about squash(!)

Since there are always garbanzos in my cupboard, I found this wonderful Moroccan stew recipe on smittenkitchen.com. I didn't use preserved lemon, but kept it here in the recipe just in case that is a staple in your kitchen. Enjoy!

Moroccan Stew with chickpeas, red potatoes, tomatoes, squash, and green olives.

Squash and Chickpea Moroccan Stew

Ingredients:

2 tablespoon olive oil

1 medium yellow onion, small dice

4 medium cloves garlic, thinly sliced

2 teaspoons ground cumin

1 (3-inch) cinnamon stick

Salt and freshly ground black pepper

1 pound butternut squash, large dice

3/4 pound red potatoes, large dice

2 cups low-sodium chicken or vegetable broth

2 cups cooked chickpeas, drained

1 (14-ounce) can diced tomatoes, with juices

Pinch saffron threads (optional)

1/2 preserved lemon, finely chopped (optional)

1 cup brined green olives

Steamed couscous, for serving

Fresh cilantro leaves, roughly chopped, for garnish

Toasted slivered almonds, for garnish

Plain yogurt, for garnish

Hot sauce of your choice (for serving)

Directions:

1. Heat olive oil in a 3- to 4-quart Dutch oven or heavy-bottomed saucepan with a tight fitting lid over medium heat.
2. When oil shimmers, add onion, garlic, cumin, and cinnamon, and season with salt and freshly ground black pepper.
3.  Cook, stirring occasionally, until spices are aromatic and onions are soft and translucent, about 5 minutes.
4. Add squash and potatoes, stir to coat, and cook until just tender, about 15 minutes.
5. Add broth, chickpeas, tomatoes and their juices, and saffron, if using.
6. Bring mixture to a boil then reduce heat to low. Cover and simmer until squash is fork tender, about 15-20 minutes.
7. Remove from heat and stir in preserved lemon and olives. 
8. Serve over couscous garnished with cilantro, almonds, and yogurt.
9. Serves 6 to 8