Braised Chicken Thighs with Butternut Squash

Ingredients:

• 8 bone-in chicken thighs, skinless
• 2 tablespoons extra-virgin olive oil
• 3 cups peeled butternut squash, diced (about 12 oz.)
• 1 large sweet onion, chopped
• 2 cloves garlic, crushed
• 1/4 tsp ground turmeric
• 1 small cinnamon stick
• 1/3 cup golden raisins
• 2 wide strips of lemon zest + juice of 1 lemon
• 1 cup lightly salted chicken broth
• Fresh cilantro, for serving

Preparation:

1. Season the chicken with salt and black pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned, 4-5 minutes per side. Transfer to a plate.
2. Add the pumpkin and onion to the pan and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic and cook until softened, about 30 seconds. Add the turmeric, cinnamon stick, and raisins and stir to distribute the ingredients evenly.
3. Add the lemon zest and chicken broth to the pan and bring to a boil. Return the chicken to the pan and reduce the heat; cover and simmer until the chicken is cooked through, 10-12 minutes.
4. Divide the chicken among plates. Stir lemon juice into the broth and season with salt and pepper to taste. Arrange the vegetables and broth on top of the chicken and sprinkle with cilantro.