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1
Cook's Note: If you don't have ras el hanout, you can make your own spice blend with 1 1/2 teaspoons each chili powder (ancho or mild to moderate blend, such as Gephardt's chili powder), cumin, coriander and turmeric.
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2
Sprinkle the chicken thighs with salt and pepper and dredge in flour.
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3
Melt 2 tablespoons of the butter with the EVOO in a Dutch oven over medium-high heat.
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4
Brown the chicken until crisp, and then remove from the pan.
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5
Add the ginger, garlic, onions and chiles and sprinkle with some salt.
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6
Stir in the ras el hanout, cardamom, cinnamon, cloves and nutmeg, and cook until the vegetables are tender, 10 to 12 minutes.
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7
Pour in 2 cups of the stock along with the squash and tomatoes and simmer 15 minutes.
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8
Return the chicken to the pot and simmer to cook through, 10 minutes longer, and then wilt in the spinach.
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9
Cool and store for a make-ahead meal, preparing the rice as the chicken reheats over medium heat.
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10
Cook the lentils in boiling salted water until tender, 7 to 10 minutes for red lentils, 15 minutes for brown.
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11
Drain and reserve.
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12
Meanwhile, bring the remaining 1 cup stock, 3/4 cup water and the remaining 1 tablespoon butter to a boil in another small saucepot.
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13
Add the rice and bring to a boil, reduce to a simmer and cook until tender, 16 to 18 minutes.
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14
Fluff with a fork, and then combine with the lentils, pomegranate, scallions, cilantro and mint and serve with the chicken.
