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1
1.
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2
Soak the dried chickpeas in a bowl of water overnight.
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3
The size of the chickpeas will double, so be sure to cover them with plenty of water.
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4
Drain off any excess water before adding the chickpeas to the stew in step 10.
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5
2.
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6
Season the both sides of the chicken with salt and pepper; be generous.
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7
3.
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8
Dredge the chicken in flour.
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9
4.
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10
Heat the olive oil in a large skillet over medium high heat, add the butter and put the chicken in the hot skillet skin side down.
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11
Do not over-crowd the pan.
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12
Theres no need to cook the chicken all the way through, just brown both sides of the chicken.
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13
When browned, remove the chicken to the crock of a slow cooker (crockpot).
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14
5.
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15
Put the cup of water into the skillet to deglaze it, scraping the bottom to release the bits.
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16
Then add this to the crock.
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17
6.
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18
Use a large, sharp knife to cut the acorn squash in half.
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19
7.
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20
Scrape the seeds out with a spoon and discard them.
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21
8.
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22
Peel the squash with a sharp knife.
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23
9.
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Cut the squash halves into wedges, or large cubes and add the squash into the crock.
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25
10.
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26
Put the remaining ingredients (everything except the cornstarch and the 1/3 cup of water) into the crock.
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27
11.
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28
Taste the liquid for seasoning; add salt for your taste.
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29
12.
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30
Put the lid on and cook on high for 3 1/2 hours.
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31
Then you can add your thickener.
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32
13.
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33
In a small bowl make a slurry by mixing 1 tablespoon of corn starch with 1/3 cup of cold water.
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34
Stir this into the stew, put the lid back on and cook for 30 minutes more.
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35
Remove the bay leaves, cinnamon stick and the bundle of thyme before serving.
