60 minutes
A hearty and flavorful Moroccan-inspired stew with chicken, butternut squash, and aromatic spices.
tablespoons
Red Onion, finely chopped
each
to taste
Ginger, peeled and minced
cups
Garlic Clove, chopped
each
each
teaspoons
Turmeric Powder
teaspoons
teaspoons
teaspoons
teaspoons
teaspoons
Ground Cloves
teaspoons
to taste
tablespoons
cups
Lemon Juice, fresh
cups
Chicken Thighs, boneless, skinless
0 lb
Dates, pitted and halved
each
Butternut Squash, peeled, seeded, cut into 1-by-3-inch wedges
0 lb
Flat Leaf Parsley, chopped
bunch
Scallions, thinly sliced
bunch
1. Sauté Aromatics
Set your pressure cooker to the sauté setting. Warm the oil and add the onion with a pinch of salt. Cook for about 5 minutes until softened. Stir in the minced ginger and chopped garlic for another 2 minutes, or until fragrant.
2. Add Spices
Mix in the cinnamon stick, sweet paprika, turmeric, cumin, smoked paprika, ground ginger, cayenne, and cloves. Season with black pepper. Stir until the spices are well combined.
3. Incorporate Tomato Paste
Stir in the tomato paste until it turns brick-red, about 1 minute.
4. Deglaze with Stock
Pour in the chicken stock and lemon juice, scraping up any browned bits from the pot's bottom.
5. Add Main Ingredients
Turn off the heat. Add the chicken and dates, mixing to coat them in the spice mixture. Lay the butternut squash wedges on top, seasoning with salt and pepper.
6. Pressure Cook
Seal the pressure cooker and set it to cook on high pressure for 16 minutes.
7. Natural Release
Let the pressure release naturally for 10 minutes, then manually release any remaining pressure.
8. Finish with Freshness
Open the lid, add the chopped parsley and scallions, and gently fold to combine. Adjust the seasoning with more lemon juice and salt if needed.
Substitute butternut squash with pumpkin and use a blend of Indian spices like garam masala, turmeric, and mustard seeds. Replace chicken with chickpeas for a vegetarian version.
Keep the butternut squash, replace chicken with tofu, and use a combination of coconut milk and vegetable stock for the liquid. Incorporate Thai spices like lemongrass, kaffir lime leaves, and red curry paste.
Use Italian sausage instead of chicken, sweet potatoes in place of butternut squash, and add Italian herbs like basil and oregano. Include a splash of red wine in the liquid base.
Incorporate jerk seasoning in place of the Moroccan spices and add chunks of pineapple for sweetness. You can also stir in some black beans for extra protein and Caribbean flair.
Swap chicken for beef, butternut squash for carrots, and use spices such as thyme and rosemary. Add some olives and a bit of lemon zest for a Mediterranean flavor.
Start with fresh, organic vegetables, and sustainably sourced chicken for the best flavors.
Use fresh spices and toast whole spices before grinding to intensify their flavors.
Brown chicken pieces well to develop a rich flavor base for the stew.
Use broth or wine to scrape up the browned bits after sautéing for added richness.
Cook aromatics until fragrant before adding spices for a well-rounded taste profile.
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