Chicken, squash & chickpea stew

Ingredients:

1 tablespoon of olive oil
4-6 chicken thighs
1 onion, finely chopped
2 cloves of garlic, crushed
1-2 sprigs of rosemary, finely chopped
2 tablespoons of tomato puree
2 bay leaves
400 g of butternut squash, cut into 3 cm pieces
2 x 400g tins of chickpeas, drained

Serve with:
4 spoons of yogurt,
2 teaspoons of harissa sauce,
slivered toasted almonds,
coriander leaves

Directions:

1. Heat the oil in a shallow saucepan with a lid over medium-high heat. Place the chicken skin side down and cook for 8-10 minutes until golden brown. Flip and fry for another 5 minutes. Transfer to another pan.
2. Add the onion to the remaining fat in the pot and reduce the heat to medium. Cook for 8 minutes until softened, then stir in the garlic, rosemary, tomato puree and bay leaves. Cook for 2 minutes, then add 600ml of water, scraping up any bits stuck to the bottom of the pan and stirring. Add the squash and chickpeas, then place the chicken skin side up. Cover and simmer for 40-45 minutes, until the chicken and squash are tender. Add a little more water if needed or remove the lid in the last 5-10 minutes if there is too much liquid.
3. Remove the chicken from the pan and shred it, removing the skin. Return the chicken to the pan and serve the stew.
4. In a small bowl, mix the yogurt, harissa sauce and a pinch of salt. Serve the stew with toasted flaked almonds and cilantro.
Yield: 3-4 servings
Recipe: bbcgoodfood.com