An exotic warm stew that is loved by all and is very easy to make. Also delicious as a vegetarian dish, without chicken. Serve over couscous.
1 tablespoon olive oil
2 skinless, boneless chicken breast halves – cut into chunks
1/2 onion, chopped
3 cloves garlic, minced
1 small butternut squash, peeled and chopped
1 (15.5 ounce) can garbanzo beans, drained and rinsed
1 carrot, peeled and chopped
1 (14.5 ounce) can diced tomatoes with juice
1 (14 ounce) can vegetable broth
1 tablespoon sugar
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon ground coriander
1 dash cayenne pepper
1. Take a skillet and heat olive oil on medium heat. Cook chicken, onion and garlic in it for 15 minutes.
2. Now add squash, carrot, garbanzo beans, and tomatoes with juice, broth, sugar and lemon juice in skillet and season with salt, coriander and cayenne pepper.
3. Boil the mixture and cook for 30 minutes.