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
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.