Best with chicken thighs. Eat with Couscous, Faro or a good crusty bread.
INGREDIENTS
- 1 cup chicken broth (I use chicken bouillon cubes)
- 2 tbsp fresh lemon juice
- 3 tbsp honey
- 1 tbsp sweet paprika
- 2 tsp ground cumin
- 3 garlic cloves, minced
- 1 tsp ground ginger
- 1 tsp salt
- 3/4 tsp cinnamon
- 1/2 tsp pepper
- 2 15 oz diced tomatoes cans
- 1 cup cubed butternut squash (if you like this veg add more)
- 3 zucchini, cubed
- 1 cup chopped onion
- 1 red pepper, diced
- 2.5-3 lbs. chicken thighs, boned and seasoned with salt and pepper
- 1 tbsp olive oil
- 1 bunch fresh parsley, chopped
- 1 bunch fresh cilantro, chopped
INSTRUCTIONS
- Preheat oven to 400F.
- Combine broth and spices in small bowl. Place entire content of two cans in a Le Creuset Dutch oven. Add butternut squash, zucchini, onion and pepper. pour broth mixture over the vegetables.
- Brown chicken thighs in oil on all sides. I use this great copper pan that requires very little oil (copper chef). Add to the pot and bake, covered, 40 minutes. Uncover and bake another 15-20 minutes.
- Sprinkle fresh herbs on top before serving.