Spiced Chicken with Dates and Butternut Squash

-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 or 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 gf flour or tapioca flour

-3 cups chicken stock or veggie stock

-1/2 cup (a large handful) cilantro or flat-leaf parsley leaves, roughly chopped                  

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.                      

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 GF Citrus Isreali Couscous alongside.

*Recipe from rachelrayshow.com.