Harissa Squash & Chicken Stew

A Super-Easy One-Pot Meal to Keep You Fueled this Winter

Kitchen confessions: We had quite a bit of uncooked squash left over from Thanksgiving due to a shopping miscommunication. So squash. Then we also had some chicken breast that was thawing, and it was a cold and dreary day. Hmmn. We wanted something savory and spicy, but also healthy and filling to help us keep our fortitude up around pre-Xmas dieting. A little researching happened, ideas got cobbled together, and voila, dinner. Have to say that Cava’s harissa is really good and it is front and center in this dish. So give it a try—easy peasy and it hit the hunger bull’s-eye. You could swap out chicken for beef, pork or non-meat options like tempeh or seitan.

2 Tablespoons olive oil

2-4 Tablespoons harissa paste (based on your spice preference and your harissa, we liked ours spicy!)

1 teaspoon ground cumin

1 teaspoon ground coriander

2 red onions, halved and cut into thin wedges

2 skinless chicken breasts, cut into bite-sized chunks

1 butternut squash, peeled and cut into bite-sized chunks (about 2 cups)

2 28 oz cans tomatoes

1 lemon, zested and juiced (if you like things lemony, keep another lemon on hand to add)

Small container of cherry tomatoes, halved (about 7 to 8 oz.)

1 cup couscous

½ cup of freshly chopped cilantro bunch

Heat a large non-stick deep skillet or saucepan on medium heat. Add the olive oil, the harissa, spices and onions, stir and cook gently for 10 minutes, until the onions are transparent and soft. Add chicken and cook it through for 5-10 minutes. Add squash, stirring to combine and cook for five minutes more. Add ¼ cup water if needed (if the mixture becomes too dry.)

Add the canned tomatoes into the pan and stir, and add another ¼ cup of water. Cover and simmer for 20-30 minutes. Add the lemon zest and juice, cherry tomatoes, couscous and seasoning. Cover and turn off the heat. Leave on the stove for 10 minutes. Stir in the cilantro and serve.

- from the Edible DC Test Kitchen