1. In large heavy skilled, heat olive oil over medium-high heat. 2. Sprinkle chicken with salt & pepper, then add to skillet & brown, about 7 minutes per side. 3. Transfer chicken to plate. 4. Pour off all but thin film of fat from skillet, then add onions. 5. Reduce heat to medium & saute until very tender & beginning to brown, about 10 minutes. 6. Add squash & stir 2 minutes. 7. Add cinnamon, cumin & saffron & stir until fragrant, about 30 seconds. 8. Add chicken stock & bring to boil, scrapping up browned bits. 9. Add chicken with any drippings on plate, kumquats, pitted prunes & honey. 10. Cover skillet & simmer until chicken is cooked through, turning occasionally, about 30 minutes. 11. Uncover & boil until liquid thickens to sauceconsistency, if necessary. 12. Season to taste with salt & pepper. (Can be made 1 day ahead, then covered & chilled. Rewarm covered oveer medium heat.). 13. Mound rice or couscous on plates, then spoon shicken & sauce over. 14. Sprinkle with cilantro & enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
