Moroccan inspired chicken thighs | Heart and Stroke Foundation

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