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Ingredients
- 1 butternut squash (about 1 1/2 pounds), seeded, peeled and cut into bite-sized cubes
- 4 tablespoons EVOO - Extra Virgin Olive Oil, divided
- Salt and ground black pepper
- 2 1/2 pounds boneless, skinless chicken breasts and thighs, chopped
- 1 large onion, quartered and sliced
- 12 dried pitted dates, coarsely chopped (about 1 cup)
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon ground turmeric
- 1 bay leaf
- 1 cinnamon stick
- 3 tablespoons flour
- 3 cups chicken stock
- 1/2 cup (a large handful) cilantro or flat-leaf parsley leaves, roughly chopped
Yield
Serves: 4 servings
Preparation
Preheat oven to 400F.
Arrange the squash on a baking sheet, drizzle with 2 tablespoons EVOO and season with salt and pepper. Toss to evenly coat and roast in the hot oven until tender, about 30 minutes.
Arrange the squash on a baking sheet, drizzle with 2 tablespoons EVOO and season with salt and pepper. Toss to evenly coat and roast in the hot oven until tender, about 30 minutes.
While the squash is working, place a large, high-sided skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the chicken to the pan, season with salt and pepper and cook until golden brown and almost cooked through, 6-7 minutes.
Add the onion, dates, spices, bay leaf and cinnamon stick to the pan, and continue cooking until onion is tender, about 5 minutes. Sprinkle the flour over the pan and cook for about 1 minute. Add the stock to the pan and bring up to a bubble. Reduce heat to medium and simmer until thickened and dates are plump, 5-6 minutes.
Remove and discard the bay leaf and cinnamon stick from the stew. Stir in the roasted butternut squash. Garnish with the cilantro or parsley and serve with Citrus Couscous alongside.