MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Slow Cooker Chicken Tagine w/Butternut Squash
Categories: Poultry, Squash, Fruits, Chilies, Vegetables
Yield: 5 servings

2 1/2 lb Butternut squash; peeled,
- halved lengthwise, seeded,
- in 3" X 1" wedges
8 Pitted dates; halved
Salt 5 black pepper
1 (1") cinnamon stick
2 ts Sweet paprika
1 1/2 ts Turmeric
1 ts Ground cumin
1/2 ts Hot smoked paprika
1/2 ts Ground ginger
1/4 ts Ground cloves
1/4 ts Cayenne pepper
2 tb Canola oil
4 lb Bone-in, skin-on chicken
- thighs
1 lg Red onion; fine chopped
1/4 c Minced ginger
6 lg Garlic cloves; chopped
1/4 c Lemon juice; more to taste
1 sm Bunch flat-leaf parsley;
- leaves only, chopped
4 Scallions; thin sliced
Cooked couscous or pita; for
- serving (opt)
Plain yogurt; for topping
- (opt)
Toasted almonds; for topping
- (opt)

Put the squash and dates into a 6 to 8 quart slow
cooker. Season generously with salt and pepper. In a
small bowl, combine the cinnamon stick, sweet paprika,
turmeric, cumin, hot smoked paprika, ground ginger,
cloves and cayenne and set aside.

Warm the oil in a large skillet over medium-high heat.
Pat the chicken dry and season it generously with salt.
Working in two batches, put the chicken in the skillet
skin side down and cook without moving it until the skin
is deeply golden, crisp, and releases fairly easily from
the bottom of the pan, about 5 to 8 minutes per batch.
(You need to brown only the skin side.) Transfer the
chicken to the slow cooker, nestling the thighs skin
side up and in one crowded layer on top of the squash.

Decrease the stovetop heat to medium. If there is a lot
of rendered fat in the pan, pour off all but a thin
layer to cover the entire bottom of the skillet. Add the
onion, season with salt, and cook, stirring to scrape up
the browned bits on the bottom of the pan, until the
onion is softened, about 5 minutes. Add the ginger and
garlic, and cook, stirring, until fragrant, about 1
minute. Add the reserved spices and stir well for about
30 seconds, until the mixture is a uniform brick red.
Add the lemon juice, stir well to incorporate the
browned bits, then scrape the mixture over the top of
the chicken, making sure to include any spice-stained
oil that remains.

Cook on low until the squash and chicken are very tender
and the flavors are mellow, at least 4 hours and up to 6
hours. If it’s more convenient, you can let the slow
cooker switch to warm after 6 hours. The dish will hold
on warm for another 2 hours before the chicken starts to
dry out. Remove and discard the cinnamon stick. Add
lemon juice and salt to taste and fold in the chopped
parsley and scallions. Serve with couscous or pita,
topped with yogurt and toasted almonds, if desired.

By: Sarah DiGregorio

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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