Moroccan Chicken, Lentil & Squash Stew

Golden autumn squash, tender lentils and warmly spiced chicken come together in a bright, lemony stew.

This recipe may need another look before cooking.

It scored 7/10, 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 1–2 minutes, just until lightly browned on the outside; transfer it to a plate to finish cooking later.
Add 2 teaspoons olive oil to the pot. Cook the prepared onion and carrots for 5 minutes, stirring occasionally. Add the minced garlic, 1 teaspoon ground cumin, 1 teaspoon paprika and ¼ teaspoon ground cinnamon; stir for 1 minute.
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 15 minutes.
Add the prepared squash and simmer gently for 10–12 minutes, until nearly tender. Return the chicken and any juices to the pot; simmer for 2–3 minutes more, until the lentils and squash are tender and the chicken is opaque throughout. Squeeze in the juice of 1 organic lemon.
Ladle the stew into two bowls and serve.

Drink pairing: A dry Riesling complements the sweet squash and warm spices.

Careme