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 superfoods such as:

Cinnamon, Chicken Breast

Health 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, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

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.