AuthoremilynealCategory

Yields6 Servings

 1 butternut squash
 1.50 cups dried fruit, such as dates, cherries and apricots
 6 chicken leg quarters (drumstick and thigh)
 1 large yellow onion
 2 tbsp dried parsley
 ½ tsp ground cumin
 ¼ tsp ground turmeric
 ¼ tsp ground ginger
 1 tbsp lemon juice
 4 cloves garlic, crushed

1

The easiest way to peel a butternut squash is to cook it in the Instant Pot. Place the squash on a trivet with one cup of water. Cook on high pressure for 15 minutes. Allow to naturally release or do a quick release.

Let the squash cool for about 15 minutes. Cut it in half and remove the seeds. Peel and cut into cubes.

Meanwhile, soak the dried fruit in a bowl of hot water. Let the fruit sit for about 10 minutes to rehydrate. Strain the water.

In a small bowl, combine the parley, salt, cumin, cinnamon, turmeric and ginger. In another bowl, combine olive oil and garlic. Add the spice mixture. Add the chicken pieces and toss to coat.

Arrange the chicken pieces, skin side up, on a large baking sheet.

Cut the onion into large slices. In the same bowl that held the chicken, toss the onion and butternut squash. Arrange on baking sheet.

Roast the chicken and vegetables at 400 degrees for about 20 minutes. Add the fruits to the baking sheet. Bake about 25 minutes more or until the thickest part of the chicken reaches 165 degrees.

Ingredients

 1 butternut squash
 1.50 cups dried fruit, such as dates, cherries and apricots
 6 chicken leg quarters (drumstick and thigh)
 1 large yellow onion
 2 tbsp dried parsley
 ½ tsp ground cumin
 ¼ tsp ground turmeric
 ¼ tsp ground ginger
 1 tbsp lemon juice
 4 cloves garlic, crushed

Directions

1

The easiest way to peel a butternut squash is to cook it in the Instant Pot. Place the squash on a trivet with one cup of water. Cook on high pressure for 15 minutes. Allow to naturally release or do a quick release.

Let the squash cool for about 15 minutes. Cut it in half and remove the seeds. Peel and cut into cubes.

Meanwhile, soak the dried fruit in a bowl of hot water. Let the fruit sit for about 10 minutes to rehydrate. Strain the water.

In a small bowl, combine the parley, salt, cumin, cinnamon, turmeric and ginger. In another bowl, combine olive oil and garlic. Add the spice mixture. Add the chicken pieces and toss to coat.

Arrange the chicken pieces, skin side up, on a large baking sheet.

Cut the onion into large slices. In the same bowl that held the chicken, toss the onion and butternut squash. Arrange on baking sheet.

Roast the chicken and vegetables at 400 degrees for about 20 minutes. Add the fruits to the baking sheet. Bake about 25 minutes more or until the thickest part of the chicken reaches 165 degrees.

Moroccan Chicken