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Ingredients

• 8 bone-in, skinless chicken thighs
• Salt and freshly ground black pepper
• All-purpose flour, for dredging
• 3 tablespoons butter, divided
• 2 tablespoons extra virgin olive oil (EVOO)
• 2 tablespoons fresh ginger root, chopped
• 3-4 cloves garlic, chopped
• 2 medium or 1 large onion, chopped
• 1 fresh red chili pepper, such as finger pepper or Fresno chili pepper, chopped
• 2 round tablespoons ras el hanout
• 1/8 teaspoon ground cardamom
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon freshly grated nutmeg
• 3 cups chicken stock, divided
• 1 medium butternut squash, peeled and cut into 2-inch chunks
• 1 can diced tomatoes (28 ounces)
• 1 bunch spinach leaves (about 3 cups)
• 1/2 cup red lentils or brown lentils
• 1 cup long grain rice
• 1 cup pomegranate seeds, for serving
• 1/2 cup scallions, thinly sliced
• 1/4 cup fresh cilantro leaves
• 1/4 cup fresh mint leaves

Description

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