Moroccan Spiced Chicken and Squash
Prep time
Cook time
Total time
Recipe type: Entree
Cuisine: Moroccan
Serves: 10 servings
  • 3 pounds boneless, skinless chicken thighs
  • Sea salt, to taste
  • Black pepper, to taste
  • 3 tablespoons coconut flour
  • 2 tablespoons coconut oil
  • 1 tablespoon olive oil
  • 2 yellow onions, diced
  • 2 tablespoons grated fresh ginger
  • 1 tablespoon minced garlic
  • 1 red serrano pepper
  • 3 tablespoons ras el hanout (spice blend)
  • 2 cups chicken broth
  • 1 butternut squash, peeled, seeded and chopped into 2-inch cubes
  • 1 (28-ounce) can diced tomatoes, undrained
  • 3 cups fresh spinach
  1. Season the chicken with salt and pepper. Dredge it in the coconut flour.
  2. 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.
  3. 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.
  4. Stir in the broth, squash, and tomatoes and simmer for 15 minutes.
  5. Return the chicken to the pot and simmer for 10 minutes.
  6. Add the spinach to wilt.
Credit: This recipe is reprinted with permission from Always Eat After 7 PM by Joel Marion.
Nutrition Information
Calories: 336 Fat: 15g Carbohydrates: 8g Sugar: 1g Sodium: 302mg Fiber: 3g Protein: 41g
Recipe by Go Dairy Free at