This vibrant Chicken, Squash & Chickpea Stew combines tender pieces of chicken with sweet butternut squash and protein-rich chickpeas in a warmly spiced, tomato-based broth that’s both nourishing and deeply satisfying. Drawing inspiration from North African tagine traditions, this stew features aromatic spices like cinnamon, cumin, and ginger that create layers of complex flavor without overwhelming heat. The natural sweetness of the squash balances the earthy chickpeas and savory chicken, while fresh herbs and a touch of harissa paste add brightness and gentle warmth. This recipe serves 6 people generously and represents the perfect marriage of comfort and nutrition, delivering complete proteins, fiber, and an abundance of vitamins in every colorful bowl.
The Magic of North African Spicing
What sets this stew apart is the careful balance of warm spices that create depth without heat. The combination of sweet cinnamon, earthy cumin, and bright ginger reflects the sophisticated spice blending found in Moroccan cuisine, where each spice contributes to a harmonious whole rather than competing for attention.
Essential Ingredients
For the chicken and base:
- 2 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground turmeric
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the stew:
- 2 tablespoons tomato paste
- 1 can diced tomatoes (14.5 ounces)
- 3 cups chicken stock
- 2 pounds butternut squash, peeled and cubed
- 2 cans chickpeas, drained and rinsed (15 ounces each)
- 1 tablespoon harissa paste (optional)
- 1 tablespoon honey
- 2 bay leaves
For finishing:
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 2 tablespoons fresh lemon juice
- 1/4 cup toasted almonds, sliced
- Greek yogurt for serving
Preparing Perfect Chicken Pieces
Pat the chicken thighs completely dry and cut them into uniform 2-inch pieces. Chicken thighs are ideal for this stew because they stay tender during the longer cooking time and have more flavor than breasts. Season the pieces with salt and pepper, then let them come to room temperature while you prepare other ingredients.
Building the Aromatic Foundation
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid overcrowding, brown the chicken pieces on all sides, about 6-8 minutes total per batch. The chicken doesn’t need to be fully cooked at this stage – you’re just developing flavor and color. Transfer browned chicken to a plate and set aside.
In the same pot, reduce heat to medium and add the diced onion. Cook for 5-6 minutes until softened and lightly golden, scraping up any browned bits left from the chicken. These caramelized bits add tremendous depth to the final stew.
Creating the Spice Paste
Add minced garlic and grated ginger to the onions, cooking for 1-2 minutes until fragrant. Add all the ground spices – cumin, coriander, cinnamon, paprika, turmeric, salt, and pepper – stirring constantly for about 1 minute until the spices become very aromatic and slightly darkened.
This blooming process awakens the essential oils in the spices and prevents them from tasting raw in the finished dish. The kitchen should smell absolutely incredible at this point.
Developing Rich Tomato Flavor
Stir in the tomato paste and cook for 2 minutes, letting it caramelize slightly and deepen in color. This concentrates the tomato flavor and adds richness to the base. Add the canned diced tomatoes with their juice, breaking up any large pieces with your spoon.
Let the tomato mixture simmer for 5 minutes, allowing it to reduce slightly and concentrate. The mixture should be thick and fragrant, with the spices fully integrated into the tomato base.
Building the Stew Base
Pour in the chicken stock, scraping up any remaining browned bits from the bottom of the pot. Return the browned chicken to the pot along with any accumulated juices. Add the bay leaves and bring the mixture to a gentle simmer.
Cover and cook for 20 minutes, allowing the chicken to become tender and the flavors to begin melding together. The liquid should be gently bubbling but not boiling vigorously, which could make the chicken tough.
Adding the Star Vegetables
Add the cubed butternut squash and drained chickpeas to the pot. The squash pieces should be roughly uniform in size, about 1-inch cubes, so they cook evenly. Stir gently to combine, ensuring the vegetables are mostly submerged in the liquid.
If using harissa paste, stir it in now along with the honey. The harissa adds gentle heat and complex flavor, while the honey balances any acidity from the tomatoes and complements the natural sweetness of the squash.
The Perfect Simmer
Cover and continue cooking for 25-30 minutes until the squash is fork-tender but still holds its shape. The chickpeas should be heated through and slightly softened, while the chicken should be completely tender and easily shredded with a fork.
Stir gently once or twice during this cooking period to prevent sticking, but avoid over-stirring, which could break up the delicate squash pieces.
Achieving Perfect Consistency
The stew should have a rich, slightly thick consistency. If it seems too thin, simmer uncovered for 5-10 minutes to reduce the liquid. If it’s too thick, add a bit more stock or water. The sauce should coat the back of a spoon and cling nicely to the chicken and vegetables.
Remove the bay leaves and taste for seasoning, adjusting salt, pepper, or spices as needed. The flavors should be well-balanced with warmth from the spices, sweetness from the squash, and richness from the chicken.
Fresh Finishing Touches
Remove the pot from heat and stir in the fresh lemon juice, which brightens all the flavors and adds a lovely acidic balance to the rich stew. The lemon juice should be added off the heat to preserve its fresh, bright flavor.
Sprinkle the chopped cilantro and mint over the stew, stirring gently to distribute the herbs throughout. These fresh herbs add color, fragrance, and a cooling contrast to the warm spices.
Beautiful Serving Presentation
Ladle the stew into large, warm bowls, ensuring each serving gets a good mix of chicken, squash, and chickpeas. Top with toasted sliced almonds for crunch and a dollop of Greek yogurt for cooling creaminess that balances the warm spices.
Garnish with additional fresh herbs if desired and serve with warm pita bread, couscous, or rice to soak up the flavorful sauce.
Make-Ahead Benefits
This stew actually improves in flavor after sitting for a day, as all the spices continue to meld and deepen. Store covered in the refrigerator for up to 4 days or freeze portions for up to 3 months. When reheating, add a splash of stock if the stew has thickened too much.
Nutritional Powerhouse
Each serving provides approximately 420 calories with 32 grams of protein from the chicken and chickpeas. The butternut squash contributes beta-carotene, vitamin A, and fiber, while the chickpeas add plant-based protein and additional fiber. The variety of spices provides antioxidants and anti-inflammatory compounds.
Cultural Inspiration
This stew draws inspiration from North African tagine cooking, where sweet and savory flavors are layered through careful spice blending. The combination of chicken, squash, and legumes reflects the resourceful cooking traditions of the region, where nutritious, satisfying meals are created from accessible ingredients.
Customization Options
Feel free to substitute sweet potatoes or acorn squash for the butternut squash, or try adding dried apricots or dates for extra sweetness. The harissa can be adjusted to taste or omitted entirely for a milder version. Some cooks like to add preserved lemons for an authentic North African touch.
Serving Suggestions
This stew pairs beautifully with fluffy couscous, quinoa, or basmati rice. For a low-carb option, serve it over cauliflower rice or with a simple green salad. The rich, complex flavors also complement crusty bread for sopping up the delicious sauce.
This Chicken, Squash & Chickpea Stew proves that healthy eating doesn’t mean sacrificing flavor or satisfaction, delivering a complete meal that nourishes both body and soul with every warming, aromatic spoonful.
