Healthified Chicken and Squash Moroccan Stew

 

2

pounds skinless, boneless chicken thighs, trimmed of fat and cut into 2- to 3-inch chunks

2

cloves garlic, minced

1/2

teaspoon ground cumin

1/2

teaspoon ground coriander

1/4

teaspoon ground black pepper

1/4

teaspoon ground cinnamon

Nonstick cooking spray

1 1/4

cups dry brown lentils, rinsed and drained

1

medium onion, cut into thin wedges

3 1/2

cups Progresso® reduced-sodium chicken broth

1

cup water

1

large yellow summer squash, quartered lengthwise and cut into 1-inch-thick pieces

1/2

cup snipped dried apricots or golden raisins

Sliced green onions (optional)

• 1 In a large bowl, combine chicken, garlic, cumin, coriander, pepper, and cinnamon; toss to coat. Coat an unheated very large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Add chicken to hot skillet; cook until browned, turning to brown all sides.
• 2 Transfer chicken to a 4- to 5-quart slow cooker. Add lentils and onion to slow cooker. Pour chicken broth and the water over all in cooker.
• 3 Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. If using low-heat setting, turn to high-heat setting. Add squash and apricots to slow cooker. Cover and cook about 15 minutes more or just until squash is tender. If desired, garnish individual servings with sliced green onions.