Mediterranean slow cooked chicken and butternut squash in a delicious seasoned sauce!

This is one of the best dishes you can make that will be perfect for the family or entertaining.

You will impress everyone with the delicious flavors that come from the unique combination of sauce made with seasoned onions and spiced butternut squash.

Ingredients:

5-6 pieces of chicken thighs with drumsticks attached

2 large coarsely sliced onions

1 Medium butternut squash cut into chunks (not too small or they will fall apart and become mushy)

2-3 Cloves of garlic, chopped

1 Tablespoon of Silan (date syrup) or honey. Silan is a popular Israeli date syrup. This is a vegan product and you can find it in My Favorite Tools section.

1 ½ teaspoons of apricot jam (this adds a wonderful addition to the flavor)

1 teaspoon paprika

1 teaspoon of turmeric

1 teaspoon cumin

1 teaspoon salt

1 teaspoon black pepper

1 cup or half a bunch of fresh Parsley, chopped

¼ cup oil (can be canola or olive oil)

3 cups of boiling water

All spice ingredients can be adjusted according to your taste

Dry pieces of chicken with a paper towel to absorb all moisture.

In a large dutch oven type pan, heat the oil.

Add the chicken pieces and brown on both sides on high heat for a couple of minutes each, turning once. Remove from heat and set aside. In the same pan, sauté the onions until they are yellowish brown in color and soft but not burned. Lower the heat a little and add the chopped garlic, continue sautéing for a couple of minutes taking care not to burn the garlic, it cooks fast.

Add 3/4 of parsley and all the spices to the pan and mix together with a wooden spoon. Add the apricot jam and silan or honey. Add the chunks of butternut squash and mix well. Place the chicken in the pan laying them in spaces made between butternut squash mix. Add water to pan 3/4 of way covering the chicken and cover with a lid. Cook on medium heat on stove for approximately 1 ½ hours-2 hours or until chicken is vey tender, test for tenderness by poking chicken with a fork.

If water has been absorbed too much add a little more. If there is too much water remove lid for 20-30 minutes checking your dish periodically.

Heat oven to 425 degree.

When chicken is tender, place pan in heated oven uncovered to brown the tops of the chicken pieces for about 15-20 minutes watching to make sure it is browned but not burned. Add remaining fresh chopped parsley on top of the chicken, arrange on a large plate and serve.

So delicious and tender!

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