Dinner: Lidey's Chicken Chili with Butternut Squash and Moroccan Spices

Recipe by Lidey Heuck Rotisserie chicken and Moroccan-inspired spices make this a lighter, but still hearty version of our favorite fall dish.

This recipe includes fertility superfoods such as:

Cinnamon, Chicken Breast

Health and fertility benefits of Lidey's Chicken Chili with Butternut Squash and Moroccan Spices

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen

Ingredients

3 tbsp. Extra virgin olive oil
1 1/2 c. chopped yellow onion (one large onion)
1 lb. butternut squash, peeled, cut into 3/4-inch chunks
2 tsp. minced fresh garlic (2 cloves)
1 (28-oz) can crushed tomatoes
4 c. low-sodium chicken broth, such as College Inn
1 1/2 tsp. ground cinnamon
1 1/2 tsp. ground paprika
2 tsp. ground cumin
1/8 tsp. ground allspice
1 1/2 tsp. harissa
2 tbsp. dark brown sugar
1 (15-oz) can chickpeas, drained and rinsed (I like Goya)
3 c. shredded cooked chicken breast, from a rotisserie chicken
Plain whole milk yogurt, for serving
Minced flat-leaf parsley, for serving
kosher salt and freshly ground black pepper

Instructions

Heat olive oil over medium heat in large heavy-bottomed pot or Dutch oven. Add onions and cook over medium heat for about 5 minutes, until translucent. Add butternut squash and garlic and cook for one more minute, until garlic is fragrant.
Add tomatoes, chicken stock, cinnamon, paprika, cumin, allspice, harissa, brown sugar and 2 tsp. salt and bring to boil over medium heat. Reduce heat to low and simmer for 35 to 40 minutes, until squash is tender and broth has thickened considerably.
Using a potato masher, bottom of a whisk or a wooden spoon, lightly mash about half of butternut squash. (Don’t worry about being exact here—the idea is just to thicken the broth while still leaving some whole chunks of squash.)
Add chicken and chickpeas and simmer for 10 more minutes. Taste and add another 1/2 tsp. of harissa if desired.
To serve: In small bowl, combine 1 cup yogurt with 1/4 tsp. salt and 1/4 tsp. freshly ground black pepper. Ladle chili into bowls and top with a spoonful of yogurt and a sprinkle of parsley. Serve hot.

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