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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Slow Cooker Chicken Tagine w/Butternut Squash   
    Categories: Poultry, Squash, Fruits, Chilies, Vegetables   
         Yield: 5 servings   
       
     2 1/2 lb Butternut squash; peeled,   
              - halved lengthwise, seeded,   
              - in 3" X 1" wedges   
         8    Pitted dates; halved   
              Salt 5 black pepper   
         1    (1") cinnamon stick   
         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 Bone-in, skin-on chicken   
              - thighs   
         1 lg Red onion; fine chopped   
       1/4 c  Minced ginger   
         6 lg Garlic cloves; 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 (opt)   
              Plain yogurt; for topping   
              - (opt)   
              Toasted almonds; for topping   
              - (opt)   
       
     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.   
        
     By: Sarah DiGregorio   
        
     Yield: 4 to 6 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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