Moroccan chicken-andvegetable stew
From chef Josh Tomson, executive chef at The Lodge at Woodloch, in Hawley, Pennsylvania This dish makes use of any leftover cooked chicken, as well as a bumper crop of vegetables like tomatoes, peppers, and squash. 3 tbsp olive oil, divided 2 tbsp yellow onion, diced 1 tsp garlic, chopped 1 quart low-sodium tomato juice 1 cup frozen heirloom tomatoes, diced 1 tsp ras el hanout (Moroccan spice blend) 1 tsp harissa paste (Moroccan chile paste); or gochujang paste or sriracha 1 small eggplant, diced 1 red onion, diced, 1 red bell pepper, diced (can also use frozen roasted peppers) 1 zucchini, diced 1 yellow squash, diced 1 carrot, diced 1 cup of garbanzo beans, drained and rinsed 2 cups cooked boneless, skinless chicken breasts or thighs, shredded 1 tbsp shelled sunflower seeds, optional In a medium saucepan over medium heat, sauté 1 tbsp olive oil, yellow onion, and garlic until onion is lightly browned, 2–3 minutes. Remove pan from heat and slowly fold in tomato juice and frozen tomatoes. Return to heat and add ras el hanout and harissa paste. Bring to a simmer and cook Moroccan sauce, uncovered, stirring occasionally, 15 minutes. In a large saucepan over medium heat, sauté eggplant, red onion, bell pepper, zucchini, yellow squash, carrot, and garbanzo beans in remaining 2 tbsp olive oil until vegetables are slightly tender, 8–10 minutes. Add chicken to mixture and stir to reheat, 2 minutes. Pour Moroccan sauce over chicken and veggies and stir; cover and simmer, stirring occasionally, 20 minutes. Split stew among 4 bowls and garnish with sunflower seeds if desired.
NUTRITIONAL INFO 360 calories per serving, 19 g fat (3 g saturated), 45 g carbs, 14 g fiber, 9 g protein, 641 mg sodium