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

     Title: Slow Cooker Chicken Tagine With Butternut Squash
Categories: Poultry, Squash, Fruits, Chilies, Vegetables
     Yield: 4 servings

 2 1/2 lb Butternut squash; peeled,
          - halved lengthwise, seeded,
          - in 3x1" wedges
     8    Pitted dates; halved
          Salt & black pepper
     1    Cinnamon stick (1")
     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 Chicken thighs;
          - bone in, skin on
     1 lg Red onion; fine chopped
   1/4 c  Ginger; minced
     6 cl Garlic; 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 (optional)
          Plain yogurt; for topping
          - (optional)
          Toasted almonds; for topping
          - (optional)

 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.

 Recipe by Sarah DiGregorio

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

 Uncle Dirty Dave's Archives

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