Moroccan Chicken, Lentil & Squash Stew

Tender chicken and lentils make this Moroccan-spiced butternut squash stew a warming October dinner that comes together on the stove.

This recipe may need another look before cooking.

It scored 6/10, below our 8/10 retry mark.

Dice 8 ounces chicken breast into ¾-inch pieces and toss with 1 teaspoon Diamond Crystal kosher salt. Set aside while you prepare the vegetables.
Peel, seed and dice 1 pound butternut squash into ¾-inch cubes. Dice ½ pound yellow onion and ¼ pound carrots; mince 2 garlic cloves.
Heat 1 teaspoon olive oil in a medium pot over medium-high heat. Sear the chicken for 3–4 minutes, stirring occasionally; transfer to a plate. It will finish cooking in the stew.
Add 2 teaspoons olive oil to the pot. Cook the prepared squash, onion and carrots for 5 minutes, stirring occasionally. Add the minced garlic and stir in:
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ¼ teaspoon ground cinnamon
Cook for 1 minute, until fragrant.
Rinse ½ cup dry lentils. Add them to the pot with 3 cups water and 3 teaspoons Diamond Crystal kosher salt. Bring to a boil, then cover and simmer gently for 20 minutes.
Return the chicken and any juices to the pot. Simmer uncovered for about 10 minutes, until the lentils and squash are tender and the chicken reaches 165°F. Squeeze in the juice of 1 organic lemon.
Ladle the stew into two bowls and serve.

Drink pairing: A dry Riesling complements the squash’s sweetness and the stew’s warm spices.

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