3-4potatoesgolden, cubed (about the same ratio of squash to potatoes)
1butternut squashsmall to medium-size, peeled and cubed
1.5 - 2cupswater or chicken stock
1 - 14 ozcanfire roasted crushed tomatoescan sub with regular can of tomatoes
1canchickpeasdrained and rinsed
fresh parsleyoptional
cilantro or mintoptional for garnish
Spices
1teaspooncumin
1teaspooncinnamon
½teaspoonsmoked paprika
½teaspooncoriander
½teaspoondry parsleyoptional
Instructions
In a small bowl/container, measure out and gather all the spices, excluding salt.
Pat dry chicken. In a medium bowl, season the chicken with ½ teaspoon salt and half of the spice mixture. Rub all over.
Over medium-high heat, heat a dutch oven or a heavy bottom pan (about 4 qt size). Once the pan is hot, add oil, about 1 tablespoon or just enough to coat the bottom and about ½ tablespoon of butter.
Add chicken, skin side down. Cook (uninterrupted) until crispy, about 5 min. Flip to the other side, and cook for an additional 4-5 min. Remove chicken to a bowl/plate. (If using more chicken or larger pieces, brown the chicken in two batches)
Add onion and garlic to the pan and mix with a spatula, picking up any brown bits on the bottom of the pan. Cook for about 4-5 min until the onion is softened. Add the remaining ½ tablespoon of butter and the remaining spices, mix with a spatula and cook for a minute.
Add cubed potatoes and butternut squash to the pan, mix and cook for 4 minutes.
Add a can of tomatoes, then using the same can fill it with water and add to the pot. Add chickpeas. Add back the chicken plus all the juices on the bottom of the bowl. Add fresh parsley.
When the liquid starts bubbling, season with ½ teaspoon salt, close the lid, and turn heat to low. Cook/simmer for about 35 - 40 minutes or until butternut squash and chickpeas are forktender.
Notes
Serve over couscous or quinoa. Garnish with fresh cilantro or mint