Autumn Chicken Stew

Autumn stew is one of my favorite Fall dinners. I discovered this amazing dish several years ago, and I look forward to making it every year when the temperatures cool down. It's packed full of vegetables, chicken, and warm spices.

Aren't the colors bright and beautiful!?

What makes this stew so delicious is the addition of Moroccan seasoning (recipe below).

Moroccan seasoning is made up of warm spices like cinnamon, allspice, ginger, coriander, white pepper, and turmeric.

Did you notice that most of the spices I mentioned above are used in Fall and Winter baking? They're what give desserts and savory dishes their 'warmth.'
  

In this magical stew, the sweet carrots and butternut squash, spicy parsnips, and creamy potatoes are a delicious compliment to the bounty of warm spices that are used to season every layer of this dish.
  

It might sound silly, but every bite is like a great big warm hug. 

My secret to making this stew over-the-top delicious is to sprinkle the Moroccan seasoning on the chicken (under the skin) before browning it . . .  AND sprinkle the seasoning on every layer of vegetables as they're added to the Dutch oven. The heat awakens the spices . . . and then bakes the flavor into the chicken and vegetables, so that every mouthful packs a flavorful, warm bite.

Oh my, the broth is heavenly, too! So I serve a loaf of fresh bread alongside the stew, so that we can soak up every bit of the yumminess. 

I hope your family enjoys this hearty and delicious Fall-inspired stew as much we as do! 

Autumn Chicken Stew

.     .     .     .     .

3 Tablespoons olive oil

1 1/2 lbs chicken thighs (or chicken breast, bone in)

1 sweet onion, chopped

3 carrots, peeled and chopped

1 small butternut squash, peeled, seeded, and cubed

2 red or purple potatoes, cut into 1/2-inch cubes

2 parsnips, peeled and sliced

3 cups chicken broth

2 Tablespoons Moroccan seasoning

1/2 teaspoon salt

1/2 teaspoon pepper
Italian flat leaf parsley, chopped *optional garnish

Moroccan Seasoning

.     .     .     .     .

2 teaspoons ground ginger

2 teaspoons ground coriander

1 teaspoon ground white pepper

1 teaspoon ground cinnamon

1/2 teaspoon allspice

1/2 teaspoon ground turmeric

.     .     .     .     .

Preparation
Heat oil in a 4-quart dutch oven over medium heat.

Sprinkle both sides of the chicken (under the skin) with salt, pepper, and a pinch of Moroccan seasoning.

Cook chicken in oil for for 5-7 minutes. turning once, until browned. Remove from Dutch oven; cover to keep warm.

Add onion, carrots, and parsnips to Dutch oven and cook for 5-7 minutes. Sprinkle with Moroccan seasonings, stirring occasionally, until crisp tender.

Add butternut squash and potatoes. Sprinkle with Moroccan seasoning and cook for 5 minutes; stirring occasionally.

Return chicken to pan; add chicken broth, and sprinkle with the remaining seasoning. Stir.

Heat to boiling, reduce heat. Cover; simmer 20 minutes. Uncover; simmer 10 minutes longer, or until stew is thickened and juice of chicken runs clear.

Remove chicken from stew. Remove skin; cut chicken off bones and discard bones. Chop chicken, and return to stove top. Serves 6.

LET'S STAY in touch!

Simply Suzannes at Home

 on Facebook

.      .      .      .      .

& Pinterest

Thank you for stopping by!

I love reading your comments and appreciate them so much!

Sharing with . . . .

An Extraordinary Day,  Three Kids and a Fish, Between Naps on the Front Porch, StoneGable, A Stroll Thru Life,,  Elizabeth & Co, My Uncommon Slice of Suburbia, Savvy Southern Style