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1 1/2 lbs boneless, skinless chicken thighs
1/4 cup olive oil
1/2 tsp cayenne pepper
1 tsp ground cumin
1 tsp ground ginger
1 tsp ground cinnamon
16 oz crushed tomatoes
1/2 medium onion, chopped fine
2 cloves of garlic, minced
6 oz seedless raisins
1 lb butternut squash, cut into 1" cubes
2 green bell peppers, cut into 1" pieces
15 oz can of chickpeas, drained and rinsed
1/2 bunch of Italian parsley, washed and chopped
Cut the chicken into 1" strips. Make a marinade for the chicken using 3 tablespoons of olive oil and half of each of the spices. Marinate for one to eight hours.
Mix remaining spices together.
Using a large stockpot, heat remaining tablespoon of olive oil until browned. Remove the chicken and saute the onions and spices until onions are soft. Add garlic and saute an additional minute.
Add crushed tomatoes, reduce heat and simmer. Add raisins and squash and cook covered until squash is tender, about 35 minutes, then puree sauce and vegetables.
Return sauce to pan. Add cooked chicken and peppers. Cook until peppers are soft. Add chickpeas and continue cooking until they are heated through.
Stir in parsley just before serving on its own or over rice.
