Moroccan Style Chicken Thighs and Squash

The aroma, color and flavor are sure to bring warmth to you on a cold winter night. I have become very fond of turmeric and use it quite often especially in combination with cinnamon. Enjoy this Moroccan style chicken recipe along side homemade zucchini bread (recipe to follow) or with quinoa.

Ingredients:
4 Organic Chicken Thighs
1/4 tsp of Italian seasonings (no garlic), turmeric,  cinnamon and ginger
1 tbs Olive oil
1 Zucchini, diced
1 Yellow Squash, diced
1/2 bag Butternut Squash, diced (I cheated and used frozen)
1/4 cup Chicken Stock (Kitchen Basics, Unsalted)

Rinse chicken thighs and pat dry. Place into pan with 1 tbs. olive oil and evenly coat chicken thighs with Italian seasonings, turmeric, cinnamon and ginger. Flip the chicken thighs over and allow to cook for 10 mins on medium low. After 10 mins flip the thighs over and allow to cook on medium low for another 10 mins. Flip thighs over and add Zucchini and Yellow Squash allow to cook for 5 mins, toss chicken and veggies and add chicken stock and butternut squash (if you use fresh add at same time as zucchini and yellow squash). Allow to cook for 5-10 mins (check temp of chicken) and serve hot.