An exotic warm stew that is loved by all and is very easy to make. It’s a fabulous as a vegetarian dish, without chicken. A must over couscous.
1 tablespoon olive oil
2 skinless, boneless chicken breast halves – cut into chunks
1/2 onion, chopped
3 cloves garlic, minced
1 small butternut squash, peeled and chopped
1 (15.5 ounce) can garbanzo beans, drained and rinsed
1 carrot, peeled and chopped
1 (14.5 ounce) can diced tomatoes with juice
1 (14 ounce) can vegetable broth
1 tablespoon sugar
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon ground coriander
1 dash cayenne pepper
Cook the chicken, onion, and garlic in the olive oil in a medium skillet for about 15 minutes, until browned.
Combine the squash, garbanzo beans, carrot, tomatoes with juice, broth, sugar, and lemon juice into the skillet. Add salt, coriander, and cayenne pepper. Bring to a boil, reduce heat and simmer 30 minutes, until vegetables are tender.