2 chicken boobs, cut into smallish pieces
1 onion, chunked up
squash cut up
3 cloves of garlic, minced
can of chopped tomatoes, drained (this would be a great use for all those you have from the garden. Or your friends garden.)
2 tbps honey
1 can chickpeas
olive oil
butter
salt to taste
chicken broth
Moroccan spice mix (see below)
In a big heavy pan, put a few tablespoons of olive oil, and some butter, chicken, onion, spices, and whatever veggies (not the maters yet though). Cook on medium heat for about 20 minutes. Add tomatoes, and continue cooking another 20. Stir every now and then, just to keep things from burning. Add chickpeas and honey, along with enough broth to cover the chickpeas. Cook another 10 or so minutes, until chicken is cooked. I served it with some plain whole wheat couscous, and it was pretty damn good.
Notes:
I used a blend of spices I used to make roasted chickpeas once, since I liked to combo. I used about half of what this mix yielded, but feel free to adjust. I just have the leftovers in some tupperware to be used at a later date. Some recipes also included saffron, parsley, and cilantro which I didn't have on hand, but feel free. I would have used them if they were in my fridge. Here's the spice mix:
1/2 tsp each of curry powder, allspice, ground cloves, cayenne, and pumpkin pie spice. I have this last one on hand to make pumpkin lattes with, but I doubt you would know if it got left out. It's pretty much all the other stuff anyway.
2 tsps cinnamon, salt and ground ginger, but fresh would be awesome
I also threw in some cardamom for shits and giggles. But if you have a blend you like, go for it. This was just what struck my fancy at the time.
Also, I would use two cans of chickpeas if I made it again, but that's because I love them. Any veggies you have around would work too, I just used what I had. Hope you all enjoy it as much as we did!
