Moroccan Chicken and Red Pepper Stew

•    1 tablespoon olive oil
•    6 chicken thighs, skin removed
•    1 medium onion, diced
•    1 clove garlic, minced
•    1-1/2 pounds butternut squash, peeled and cut into 1 inch cubes (about 4 cups)
•    1 can (about 15 oz) garbanzo beans, drained and rinsed
•    1/2 cup raisins
•    1 teaspoon ground cumin
•    1/2 teaspoon ground cinnamon
•    1/2 teaspoon sea salt
•    1 32 oz. container Pacific Natural Foods Organic Roasted Red Pepper and Tomato Soup
•    1 cup Pacific Natural Foods Free Range Chicken Broth
•    1 cup frozen peas
•    5 cups cooked couscous, prepared according to package directions
 

Heat oil in a Dutch oven over medium-high heat. Add chicken and sauté until browned, about 10 minutes. Transfer chicken to a plate until needed.

Lower heat to medium, sauté onion and garlic for about 5 minutes or until onion has softened. Stir in chicken, squash, garbanzo beans, raisins, cumin, cinnamon, salt, Pacific Natural Foods Roasted Red Pepper and Tomato Soup, and Pacific Natural Foods Free Range Chicken Broth. Cover and simmer for 20 minutes.

Add peas and continue to simmer uncovered for about 10 minutes or until squash is tender and chicken is cooked through.

Divide couscous among six bowls and spoon stew over the top, making sure each bowl gets one chicken thigh. Serves 6 generously.