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1
Preheat the broiler.
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2
Line a small baking sheet or a pie tin with foil and place the onion and garlic on it.
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3
Place under the broiler, close to the heat.
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4
Broil for 2 minutes and check.
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5
As soon as the garlic skin is charred, remove the cloves and set aside.
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6
Turn the onion, using tongs, and continue to broil, turning often, until it is charred and softened, 5 to 10 minutes.
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7
Remove from the heat.
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8
Peel the garlic and transfer to a blender with the onion and tomatoes (do this in 2 batches if your blender is small).
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9
Blend until smooth.
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10
Heat 1 tablespoon of the oil over medium-high heat in a deep lidded frying pan or a heavy casserole.
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11
Season the chicken with salt and pepper and brown for 5 minutes on each side, in batches if necessary.
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12
Transfer to a bowl.
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13
Pour off the fat from the pan.
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14
Keep the heat high and add the remaining olive oil.
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15
Add the blended tomato mixture to the pan all at once.
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16
It should sear and splutter.
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17
Cook, stirring, for a couple of minutes, until the mixture thickens noticeably, then add 1/2 cup of the stock and salt to taste.
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18
Turn the heat down to low and simmer, stirring from time to time, for 15 minutes.
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19
Stir in the remaining chicken broth.
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20
Return the chicken pieces to the sauce, along with any liquid that has accumulated in the bowl.
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21
Add the olives, capers, raisins, rosemary, oregano, cinnamon stick, bay leaf, cayenne and squash and bring back to a simmer.
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22
Season to taste with salt and pepper, cover and simmer over low heat for 30 minutes, or until the chicken and squash are tender.
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23
Stir in the sherry, if desired, and continue to simmer for another 5 minutes.
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24
Taste and adjust seasoning.
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25
Serve with rice or other grains.
