1 butternut squash, peeled, seeded and chopped into 2-inch cubes
1 (28-ounce) can diced tomatoes, undrained
3 cups fresh spinach
Instructions
Season the chicken with salt and pepper. Dredge it in the coconut flour.
In a Dutch oven over medium-high heat, add the coconut oil and olive oil. In two batches, cook the chicken through until browned and crisp. Transfer to a plate and tent with foil.
Add the onions, ginger, garlic, and red pepper to the same pot. Sprinkle with salt, to taste. Add the ras el hanout and cook until the vegetables are tender, about 12 minutes.
Stir in the broth, squash, and tomatoes and simmer for 15 minutes.
Return the chicken to the pot and simmer for 10 minutes.
Add the spinach to wilt.
Notes
Credit: This recipe is reprinted with permission from Always Eat After 7 PM by Joel Marion.