Lindywell

Moroccan Spiced Chicken Stew

Dietarydairy-free, gluten-free
Recipe BundleOctober 2026
Meal CourseDinner

Servings

4bowls

Servings

4bowls

Ingredients

1tbsp olive oil
1 yellow or white onion, chopped
4 cloves garlic, chopped
4 boneless, skinless chicken thighs, cut into ½ inch pieces
1cup butternut squash, cubed
2stalks celery, chopped
2tsp ground cumin
1tsp ground cinnamon
1tsp ground coriander
1tsp ground turmeric
1tsp ground ginger
½cup brown lentils
4cups water or broth
1 24 oz jar tomatoes or canned chopped tomatoes
1tbsp lemon juice
3 medjool dates, pitted and chopped
fresh parsley, to serve

Instructions

In a large pot, heat the oil over medium heat.
Add the onion, cooking for 4 to 6 minutes until they begin to soften. Add the garlic and chicken. Cook for 4 to 5 minutes until they begin to sear.
Add the squash, celery, cumin, cinnamon, coriander, turmeric and ginger. Cook for 2 minutes until very fragrant.
Add the lentils, broth, tomatoes, lemon juice, and date. Bring to a boil and let simmer, uncovered for 20 to 25 minutes.
Season to salt and pepper, to taste.
Garnish with parsley.