Aromatic Chicken and Cauliflower Stew with Butternut Squash and Chickpeas
Recipe c/o Chef JJ Johnson
1 1⁄2 pounds Chicken Thighs
1 pinch Kosher salt
1 pinch Black Pepper
1 tsps Avocado Oil
1/2 tsps Cumin
1 1⁄2 tsps Coriander
1 tsps Smoked Paprika
2 medium Cinnamon Sticks
1 medium Butternut Squash, Peeled and Diced
1 medium Red Onion, Peeled and large diced
1/2 cups Red Wine
2 cups Chicken Stock
1 1⁄2 cups Crushed Tomatoes
1/2 head Cauliflower, Cut into bite-sized florets
1 cups Canned Chickpeas
1/2 cups Breadcrumbs, Toasted
Season the chicken thighs with salt and pepper.
Heat a large Dutch oven on the stovetop over medium heat. Once the pan is smoking, add the avocado oil, then the chicken. Sear until beginning to brown, about 3 minutes.
Add the cumin, coriander, smoked paprika, and cinnamon sticks to the pan and stir to combine. Add the squash, onion, and red wine and cook until the liquid is reduced by half.
Add the stock and tomatoes to the pan and simmer until the flavors are combined, 30 minutes.
Add the cauliflower and chickpeas to the pan and stir to combine. Remove and discard the cinnamon sticks from the stew.
Serve the finished stew over the grain of your choice and top with the preserved lemon and toasted breadcrumbs.