Eight-Spice Squash and Chicken Thighs Stew with Lentil Rice
"The aroma of fragrant spices arises from this chicken and squash stew, served with rice and lentils combined with pomegranate, scallions, cilantro and mint. Cool and store the chicken and squash mix for a make-ahead meal, preparing the rice as the chicken reheats over medium heat...."
INGREDIENTS
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Ingredients
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8 bone-in, skinless chicken thighs
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Salt and freshly ground black pepper
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All-purpose flour, for dredging
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3 tablespoons butter, divided
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2 tablespoons extra virgin olive oil (EVOO)
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2 tablespoons fresh ginger root, chopped
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3-4 cloves garlic, chopped
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2 medium or 1 large onion, chopped
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1 fresh red chili pepper, such as finger pepper or Fresno chili pepper, chopped
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2 round tablespoons ras el hanout
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1/8 teaspoon ground cardamom
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1/8 teaspoon ground cinnamon
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1/8 teaspoon ground cloves
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1/8 teaspoon freshly grated nutmeg
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3 cups chicken stock, divided
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1 medium butternut squash, peeled and cut into 2-inch chunks
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1 can diced tomatoes (28 ounces)
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1 bunch spinach leaves (about 3 cups)
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1/2 cup red lentils or brown lentils
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1 cup long grain rice
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1 cup pomegranate seeds, for serving
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1/2 cup scallions, thinly sliced
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1/4 cup fresh cilantro leaves
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1/4 cup fresh mint leaves
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Serves 4
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