Ingredients
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4 cups low sodium chicken broth
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1 tablespoon oil
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1/4 cup tomato paste
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1 teaspoon ground cumin
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1 teaspoon salt
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1/4 teaspoon ground cayenne pepper
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1/8 teaspoon ground cinnamon
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1/2 cup of dried raisins
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1 medium onion, sliced thin
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1 tablespoon minced garlic
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1 lb butternut squash, cubbed
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2 turnips, cubbed
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1 (10 ounce) can chickpeas, rinsed and drained
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1 lb carrot, cubbed
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1 1/2 lbs boneless chicken thighs
Instructions
- In 1 tbsp of oil fry your garlic.
- Add spices and raisins cooking at low temperature to avoid the raisins from burning.
- Add your chicken broth combined with the tomato paste.
- Let your sauce boil for 10 minutes and taste to see whether or not you have sufficient flavor.
- Add in chicken thighs and cook for 25 minutes or until chicken is cooked.
- The last step is to add your vegetables and chickpeas. Cook until softened but not mushy.
- Serve on a bed of couscous along with harissa sauce if you like your dish to be spicy.
- Enjoy!