Print Recipe

Alea's Moroccan Spiced Pantry Stew

Prep Time10 mins
Cook Time1 hr
Servings: 6 persons

Ingredients

  • 1 tablespoon olive oil
  • 2 cups chicken, cut into bite size pieces
  • 1 small acorn squash, diced
  • 1 cup chopped carrots
  • 1 sweet potato, cut into bite size pieces
  • 1 medium turnip, cut into bite size pieces
  • 1 small zucchini, chopped
  • 1 cup green beans (fresh or frozen)
  • 1/2 cup chopped onions
  • 1 can diced tomatoes
  • 1 cup cooked lentils
  • 1 cup chicken or vegetable broth
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon black pepper

Instructions

  • In an oven safe pan, brown the chicken in the olive oil.
  • Add the vegetables, lentils, broth, and spices. Mix well.Cover; bake at 350 degrees for 1 hour or until the vegetables are tender.