Moroccan Chicken Casserole with Roble, Pagos De Ariaz
6 chicken joints (or joint a whole chicken)
2 tablespoons olive oil
2 garlic cloves, finely chopped
1 small butternut squash
2 red onions, cut into thick wedges
2 teaspoons harissa paste
1 teaspoons cumin seeds
1 teaspoon ground cinnamon
1 teaspoon smoked paprika
1 250g tin of chick peas
Juice of ½ lemon
Fresh coriander to garnish
Brown the chicken joints in 1 tablespoon of oil. Remove the chicken from the pan and gently fry the onion and butternut squash in the remaining oil until softened and lightly caramelized. Replace the chicken in the pan with the garlic and spices. Add enough water to barely cover. Simmer for 1 hour, until the flesh comes away easily from the bones.
Serve with couscous and sprinkle generously with coriander.