moroccan squash and chickpea stew

today's meal of doom is a squash and chickpea stew using csa carrots, kabocha squash, and onions. other non-csa ingredients are the chickpeas, bell pepper, and large pearl cous cous. instead of using all the butternut squash soup, i substituted the (smaller-sized) kabocha squash plus some vegetable broth. i also added some moroccan seasoning mix i got when i was back in wisconsin. personally i would add more salt (and maybe something spicy) to the recipe next time, but overall it's pretty good.



also included is some of the curry-mustard chicken i whipped up, thanks to my officemate's recipe and some frozen chicken legs. unfortunately it makes the meal very yellow, but it's still delicious.

chicken recipe is as follows:
- 4 lb chicken
- 1/2 cup butter
- 1 cup honey
- 6 tablespoons dijon mustard
- 4 teaspoons curry powder

melt last 4 ingredients together, and marinate chicken for as long as you want. bake for ~1 hour at 350 degrees.

stew recipe is here.