Equipment
Ingredients
Aromatics and Spices
- 30 ml vegetable oil
- 100 g red onion, finely chopped
- salt
- 15 g fresh ginger, peeled and minced
- 6 garlic, chopped
- 1 cinnamon, whole stick
- 5 g paprika
- 3 g turmeric
- 2 g cumin
- 1 g smoked paprika
- 1 g ground ginger
- 0 g cayenne
- 0 g cloves
- black pepper, freshly ground
- 17 g tomato paste
Main Components
- 240 ml chicken stock
- 60 ml lemon juice
- 910 g chicken thighs
- 8 dates, pitted and halved
- 910 g butternut squash, peeled, seeded, cut into 2.5-by-7.5-cm wedges
Garnish and Serving
- 30 g parsley, chopped
- 4 scallion, thinly sliced
- cooked couscous
- yogurt
- almonds, toasted
Nutrition (per serving)
Method
Heat the vegetable oil in the pressure cooker using the sauté setting. Add the chopped red onion and a pinch of salt. Cook until the onion is translucent, approximately 5 minutes.
Add the minced fresh ginger and chopped garlic to the pot. Sauté until fragrant, about 2 minutes.
Stir in the cinnamon stick, paprika, turmeric, cumin, smoked paprika, ground ginger, cayenne, cloves, and black pepper.
Add the tomato paste and stir for 1 minute until the mixture turns a deep red color.
Pour in the chicken stock and lemon juice. Scrape the bottom of the pot with a spoon to release any browned bits. Turn off the sauté setting.
Place the chicken thighs and halved dates into the pot and stir to coat with the liquid.
Arrange the butternut squash wedges on top of the chicken. Season the squash with salt and black pepper.
Lock the pressure cooker lid. Set to cook on high pressure (approx. 115°C/240°F) for 16 minutes.
Allow the pressure to release naturally for 10 minutes, then manually release any remaining steam. Open the lid carefully.
Stir in the chopped parsley and sliced scallions. Fold gently to allow the squash to slightly thicken the sauce. Serve hot with optional couscous, yogurt, and almonds.
Chef's Notes
- For an even deeper flavor, marinate the chicken thighs in the spices for at least 30 minutes (or overnight) before cooking.
- Ensure the butternut squash is cut into relatively uniform wedges to promote even cooking. If some pieces are larger, they may need a slightly longer cooking time or can be cut smaller.
- Don't skip the step of scraping the bottom of the pot after adding the liquid; this 'deglazing' incorporates flavorful browned bits into the sauce.
- Adjust the amount of cayenne and cloves to your personal preference for heat and spice complexity.
- The natural sweetness from the dates and squash can be balanced with an extra squeeze of lemon juice at the end if desired.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 3 months — Freeze without garnishes; squash may become softer upon thawing.
Reheating: Reheat in a pot over medium heat or in a microwave until internal temperature reaches 74°C/165°F.
