6 | Chicken Thighs, skinless and boneless |
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2 cups | Any Winter Squash (butternut, kabocha, acorn etc.), diced |
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1/2 cup | Dried French Lentils (or 1 19oz can of French Lentils, drained and rinsed) |
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1 (14 oz) | Can Diced Tomatoes |
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1 cup |
Vegetable Stock or Chicken Stock or Water |
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1 | Medium Onions |
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2 cloves | Garlic, crushed |
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1 tsp | Ground Cumin, Cardamom, Cinnamon, Clove OR 1 tbsp of Ras El Hanout* |
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1/4 cup | Parsley or Cilantro, roughly chopped |
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2 | Bay Leaves |
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3 sprigs | Thyme |
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1 tbsp | Grape Seed Oil |
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To taste | Sea Salt and Black Pepper |
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*Ras El Hanout is a popular Moroccan spice blend. Translated to “head of the shop”, traditionally ras el hanout would be a blend of the best spices from the shop keep. Some of the more popular spices included are, cardamom, cumin, ginger, clove, coriander, nutmeg, peppercorn, turmeric, star anise and mace.