Here’s a comforting one-pot dinner recipe that packs a ton of flavor. Tender chicken swims in fragrant Moroccan spices, bumping into spinach, tomatoes and butternut squash. I served a couple of big ladles of this dish in bowls directly over Cauliflower Rice with Lentils and Pomegranate. This is one satisfying, easy dinner recipe that my family is already asking for again.
3 pounds boneless, skinless chicken thighs
sea salt and black pepper
3 tablespoons coconut flour, for dredging
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 broth (chicken or bone)
1 butternut squash, peeled, seeded and chopped into 2-inch cube
1 (28 oz) can diced tomatoes, undrained
3 cups fresh spinach
Season the chicken with salt and pepper and dredge through the coconut flour. Place a Dutch oven over medium-high heat and add the coconut oil and olive oil. In two batches, cook the chicken through, until browned and crisp. Transfer to a plate and tent with foil.
Add the ginger, garlic, onion and red pepper to the pot. Sprinkle with salt. Add the ras el hanout and cook until the veggies are tender, about 12 minutes.
Pour in the broth, the squash and the tomatoes. Simmer for 15 minutes. Return the chicken to the pot and simmer for 10 minutes. Add the spinach to wilt. Enjoy!