Chicken and butternut squash tagine

Ingredients

• 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

Instructions:

1. 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.

2. In a large bowl, toss the chicken with HALF of the spice mixture, rubbing the meat to coat evenly.

3. 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.

4. Add the ginger and remaining spice mixture. Cook, stirring constantly, for 1 minute. MIx in broth, tomatoes, and apricots and bring to a boil.

5. Add the chicken and simmer on medium-low heat for 10 minutes.

6. Add squash and olives, simmer partially covered until the liquid has thickened and the squash is tender, 20-25 minutes, stirring occasionally.

7. 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.

8. Serve with cilantro-pistachio mixture: Stir together ½ cup cilantro, pistachios, and lemon zest.