Moroccan Chicken and Squash Recipe

Name: Moroccan Chicken and Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces butternut squash, peeled and cut into large chunks (about 2 cups); 1 large turnip, peeled and cut into large chunks (about 2 cups); 1 leek (white and light green parts only), chopped; 1/2 cup golden raisins; 4 skin-on, bone-in chicken legs (3 to 4 pounds), drumsticks and thighs attached; Kosher salt and freshly ground pepper; 3 cups low-sodium chicken broth; 2 tablespoons tomato paste; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon turmeric; Grated zest and juice of 1 lemon; Couscous, for serving; Fresh cilantro, for topping

Servings: persons

8 ounces butternut squash, peeled and cut into large chunks (about 2 cups)
1 large turnip, peeled and cut into large chunks (about 2 cups)
1 leek (white and light green parts only), chopped
1/2 cup golden raisins
4 skin-on, bone-in chicken legs (3 to 4 pounds), drumsticks and thighs attached
Kosher salt and freshly ground pepper
3 cups low-sodium chicken broth
2 tablespoons tomato paste
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
Grated zest and juice of 1 lemon
Couscous, for serving
Fresh cilantro, for topping

1
Combine the squash, turnip, leek and raisins in a 6-quart slow cooker.
2
Season the chicken with salt and pepper and place on top of the vegetables.
3
Whisk the chicken broth, tomato paste, cumin, coriander, turmeric, lemon zest and juice, and 1 teaspoon salt in a large bowl.
4
Pour the mixture over the chicken and vegetables.
5
Cover and cook on high, 4 hours.
6
Serve the chicken and vegetables with couscous; drizzle with some of the cooking liquid.
7
Top with cilantro.
8
Photograph by Christopher Testani

877

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 ounces butternut squash, peeled and cut into large chunks (about 2 cups), 1 large turnip, peeled and cut into large chunks (about 2 cups), 1 leek (white and light green parts only), chopped, 1/2 cup golden raisins, and more.

Yes, Moroccan Chicken and Squash falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Moroccan Chicken and Squash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions