Moroccan Chicken Stew

 Moroccan Chicken Stew
(adapted from a recipe found in Better Homes and Gardens Magazine)

1 t salt
1 t ground cloves
1 t ground turmeric
1 t ground ginger
1/2 t crushed red pepper
1/2 t ground black pepper
2 1/2  # chicken thighs and drumsticks, skin removed or a whole, smaller chicken will work, too

Rub half of those first spice ingredients on to your chicken.

1 med onion, cut into wedges
6 large cloves garlic, minced
1 lg butternut squash, peeled, seeded and cut into chunks
1 qt chicken stock

Place your veggies into the crockpot, along with the other half of the spices. Then add the stock and put the chicken on top of everything. Cook on high until the veggies are nice and soft and the chicken is falling off the bone. Remove the chicken carefully, and take it off the bone, adding the meat back to the pot. The bones can now be used (and the skin you removed earlier, if you kept it) to make chicken stock, and the discarded.

1 c pitted kalamata olives
1/2 c dried apricots, coarsely chopped
hot, cooked rice or couscous

Serve over hot rice or couscous, and top with apricots and olives. Delicious :)