1 ½ pounds boneless, skinless chicken thighs, cut into large pieces 2 cups. butternut squash, peeled and cut into ¾ inch cubes 4 cups baby spinach
1 large onion, sliced
2 ½ cups low sodium chicken stock
14 ½ oz can diced tomatoes
¾ cup dried apricots, quartered
1 cup Greek green olives, pitted and halved
1 cup chopped fresh cilantro
¼ cup pistachios, toasted and chopped
4 garlic cloves, smashed
4 tsp fresh ginger, grated
2 tsp lemon zest plus 3 Tb lemon juice
4 Tb olive oil, divided
2 tsp each of: cinnamon, cumin, paprika, ground coriander, cayenne Salt and pepper
In a small bowl, stir together 2Tb olive oil, 2 ½ tsp salt, ½ tsp pepper, cinnamon, cumin, paprika, coriander, and cayenne to make a paste.
In a large bowl, toss the chicken with HALF of the spice mixture, rubbing the meat to coat evenly.
Heat a large Dutch oven over medium high heat. Add 2 Tb olive oil, onion, garlic, and ¼ tsp salt. Cook until onions are softened, 7 to 9 minutes.
Add the ginger and remaining spice mixture. Cook, stirring constantly, for 1 minute. MIx in broth, tomatoes, and apricots and bring to a boil.
Add the chicken and simmer on medium-low heat for 10 minutes.
Add squash and olives, simmer partially covered until the liquid has thickened and the squash is tender, 20-25 minutes, stirring occasionally.
Stir the spinach into the stew and cook until wilted, 1 to 2 minutes. Stir in ½ cup cilantro and the lemon juice, season with salt and pepper to taste.
Serve with cilantro-pistachio mixture: Stir together ½ cup cilantro, pistachios, and lemon zest.
From: Crooked Tree Art Center class - CHEF SARAH MCDONNELL