Eight Spice Squash and Chicken Thighs Stew with Lentil Rice

Ingredients

• 8 bone-in skinless chicken thighs
• Salt and freshly ground black pepper
• All-purpose flour, for dredging
• 3 tablespoons butter
• 2 tablespoons EVOO
• 2 tablespoons chopped fresh gingerroot
• 3 to 4 cloves garlic, chopped
• 2 medium or 1 large onion, chopped
• 1 fresh red chile, such as finger pepper or Fresno chile, chopped
• 2 round tablespoons ras el hanout
• 1/8 teaspoon ground cardamom
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon freshly grated nutmeg
• 3 cups chicken stock
• 1 medium butternut squash, peeled and cut into 2-inch chunks
• One 28-ounce can diced tomatoes1 bunch spinach leaves (about 3 cups)
• 1/2 cup red or brown lentils
• 1 cup long-grain rice
• 1 cup pomegranate seeds, for serving
• 1/2 cup thinly sliced scallions, for serving
• 1/4 cup fresh cilantro leaves, for serving
• 1/4 cup fresh mint leaves, for serving

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