Alea's Moroccan Spiced Pantry Stew
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.