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Moroccan inspired chicken thighs

These tender chicken thighs are lightly spiced and have a hint of lemon.

INGREDIENTS

2 tsp (10 mL) canola oil, divided

2 (1/2 lb/250 g) bone-in, skinless, chicken thighs

1 cup (250 mL) diced sweet onion

2 cups (500 mL) peeled butternut squash, cut into 1/2 -inch (1 cm) cubes

1 clove garlic, chopped

1 tsp (5 mL) ground turmeric

1/2 tsp (2mL) ground cinnamon

3 tbsp (45 mL) golden raisins

1 cup (250 mL) sodium-reduced chicken broth

2 wide strips of lemon peel

2 tbsp (25 mL) lemon juice

1/2 cup (125 mL) canned chickpeas, drained and rinsed

1 tbsp (15 mL) chopped fresh parsley or cilantro

In large non-stick skillet, heat 1 tsp (5 mL) canola oil over medium-high heat. Add chicken and cook until golden brown; about 4 minutes on each side. Remove to a plate; cover and keep warm.
Add remaining canola oil, onion and squash; cook stirring occasionally, until softened, about 3 minutes. Add garlic, turmeric, cinnamon and raisins; stir to coat vegetables.
Add chicken broth and lemon strips to skillet; and bring to a simmer. Return chicken to skillet; cover and cook until chicken is cooked through, 10 to 12 minutes.
Stir in lemon juice and chickpeas; cook 2 minutes longer.
Transfer the chicken to plates. Spoon the broth and vegetables over the chicken and top with parsley.

In large non-stick skillet, heat 1 tsp (5 mL) canola oil over medium-high heat. Add chicken and cook until golden brown; about 4 minutes on each side. Remove to a plate; cover and keep warm.
Add remaining canola oil, onion and squash; cook stirring occasionally, until softened, about 3 minutes. Add garlic, turmeric, cinnamon and raisins; stir to coat vegetables.
Add chicken broth and lemon strips to skillet; and bring to a simmer. Return chicken to skillet; cover and cook until chicken is cooked through, 10 to 12 minutes.
Stir in lemon juice and chickpeas; cook 2 minutes longer.
Transfer the chicken to plates. Spoon the broth and vegetables over the chicken and top with parsley.