8 bone-in skinless chicken thighs
Salt and freshly ground black pepper
All-purpose flour, for dredging
3 tablespoons butter
2 tablespoons EVOO
2 tablespoons chopped fresh gingerroot
3 to 4 cloves garlic, chopped
2 medium or 1 large onion, chopped
1 fresh red chile, such as finger pepper or Fresno chile, 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
1 medium butternut squash, peeled and cut into 2-inch chunks
One 28-ounce can diced tomatoes1 bunch spinach leaves (about 3 cups)
1/2 cup red or brown lentils
1 cup long-grain rice
1 cup pomegranate seeds, for serving
1/2 cup thinly sliced scallions, for serving
1/4 cup fresh cilantro leaves, for serving
1/4 cup fresh mint leaves, for serving
If you don't have ras el hanout, you can make your own spice blend with 1 1/2 teaspoons each chili powder (ancho or mild to moderate blend, such as Gephardt's chili powder), cumin, coriander and turmeric.
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