Make This Moroccan Chicken Stew with Butternut Squash, Stat

Autumn has us craving hearty soups and stews, and this Moroccan-inspired version is warming, packed with flavor, and oh-so-comforting. Chicken thighs are roasted until the tender dark meat falls right off the bone for easy shredding, then folded into a harissa-laced tomato stew with roasted butternut squash, brown sugar, cinnamon, paprika, and cumin. It’s all spooned over Moroccan couscous and dolloped with a cooling lime-infused yogurt sauce, plus fresh cilantro and mint for brightness.

⅔ cup Moroccan couscous
1 14½-ounce can diced tomatoes
8 ounces butternut squash
⅛ ounce cilantro
⅛ ounce mint
1 lime
2 cloves garlic
1 yellow onion
1 container nonfat Greek yogurt
4 chicken thighs
⅛ teaspoon cinnamon
¼ teaspoon cumin
¼ teaspoon sweet paprika
½ teaspoon light brown sugar
2 teaspoons harissa
8 ounces chicken stock

You’ll Need
olive oil
kosher salt
black pepper
6″ small pot with lid
2 baking sheets
aluminum foil
8″ medium pot

Recipe Tips
Because it cooks by absorbing hot liquid, Moroccan couscous doesn’t need to be boiled or drained.


1. Cook Couscous
Preheat oven to 425ºF. In a small pot, bring 1⅓ cups water to a boil over high heat. Then, remove pot from heat and immediately stir in couscous and ¼ teaspoon salt to combine. Cover and set aside until ready to serve (see Recipe Tip).

2. Prepare Ingredients
Drain diced tomatoes. Cut butternut squash cubes into ½-inch pieces. Rinse cilantro and mint and roughly chop leaves, discarding stems. Halve lime. Roughly chop garlic. Peel onion and finely chop. Add juice of 1 lime and a pinch of salt to container with Greek yogurt. Stir to combine, then set lime crema aside until ready to serve. Line a baking sheet with foil. Pat chicken dry with paper towel and place on prepared baking sheet.

3. Roast Chicken and Squash
On baking sheet, rub chicken with 1 tablespoon olive oil, ½ teaspoon salt, and pepper. Arrange skin-side down. On a separate baking sheet, toss squash with 1 tablespoon olive oil and ¼ teaspoon salt. Arrange in a single layer. Transfer baking sheets to oven and roast, rotating halfway, until squash is tender, 15 minutes. Remove squash from oven and set aside, leaving chicken behind to continue roasting, 5 minutes more.

4. Sauté Aromatics
While chicken and squash roast, heat 1 tablespoon olive oil in a medium pot over medium heat. When oil is shimmering, add spice mix, garlic, and onion. Sauté, stirring occasionally, until onion is soft and translucent, about 5 minutes. Season with ¼ teaspoon salt and pepper as desired.

5. Simmer Stew
Add harissa to pot with onion and stir to combine. Add chicken stock and drained diced tomatoes. Increase heat to high and bring to a boil, then reduce heat to medium and simmer until flavors have melded, 5-7 minutes. Remove pot from heat.

6. Plate Moroccan Chicken Stew
Using 2 forks, shred chicken, discarding skin and bones. Add squash and chicken to pot with stew and return to medium heat. Cook until flavors are melded, 2-3 minutes. Taste and add salt and pepper. Divide couscous between serving bowls, spoon over stew, and garnish with lime crema, cilantro, and mint. Dig in!

in Nourish


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