Moroccan Butternut Squash with Chicken, Chorizo, and Mussels

By • October 22, 2010 10 Comments

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Author Notes: Influenced by the Frugal Gourmet I have been making variations on this recipe for over 30 years. This is one of our all time favorite fall and winter dinners. I am featuring more squash in this recipe, so it can take a star role, around which the other ingredients work. For a variation to the original chicken recipe, I have also added chorizo and mussels, after making a paella version this week. For a hearty but at the same time light dinner, the flavors in this dish we love.Sagegreen


Serves 4

  • olive oil for pan
  • 2 small chicken breasts
  • 1/2 pound fresh chorizo, out of the sausage skin
  • 18 black mussels, cleaned
  • 2 cloves garlic, peeled and minced
  • 1 large yellow onion, chopped
  • 1 leek, chopped into rounds
  • 1 inch fresh ginger, grated
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground coriander seed
  • 1 teaspoon hot paprika
  • kosher salt to taste
  • fresh milled pepper to taste
  • 2 fresh tomatoes, peeled
  • 1 red bell pepper, cored and sliced into 1/2 inch strips
  • 1/2 cup white wine
  • 1 parsnip, peeled and chopped
  • 1 turnip, peeled and sliced into chunks
  • 1 carrot, peeled and chopped
  • 1 large butternut squash, peeled, seeded and diced into inch or so size chunks
  • 10 ounces chick peas, cooked
  • 1 ounce dried cranberries
  • 1 ounce sliced dried apricots
  • 1 ounce yellow raisins
  • 3 cups homemade chicken and mussel broth
  • pinch of saffron
  • serve with couscous, rice or other grain
  • bunch of chopped cilantro and flat leaf parsley
  • lemon wedges for garnish
  • 1 tablespoon hot red pepper flakes
  • 2-3 tablespoons olive oil
  • 1/2 teaspoon ground coriander seed
  1. In a large Dutch oven brown the chicken with chorizo. Then remove the meat and set aside. When cool, cut up the chicken into small pieces. I keep the skin and bones.
  2. Saute the onion, garlic, leek in olive oil with spices. Add the red pepper and peeled tomatoes and stir over medium heat. Add the white wine and reduce. Next add the other vegetables and fruit; cook for a few minutes.
  3. Pour in the broth. Add the cut up chicken and cleaned mussels. Simmer over medium heat for 15 to 20 minutes. Take out a small amount of the broth and let the saffron infuse in it. Return to the pan and simmer gently until all the vegetables are tender, but not overcooked. Debone the chicken at this point, if you prefer.
  4. In a small pan heat the pepper flakes. Add the oil and stir in the coriander. Serve this in a small bowl on the side. When ready to plate the squash stew, serve over rice, couscous or other grains with chopped herbs and lemon wedges.

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