2 Tbsp olive oil
1 pound skinless and boneless chicken breasts or thighs, cut into bite sized pieces
1 onion, diced
1 Tbsp garlic, grated
1 Tbsp ginger, grated
1/2 tsp ground turmeric
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp cayenne pepper
2 cups chicken broth or vegetable broth
4 cups (~2 pounds) pumpkin, cut into 1 inch cubes
2 cups (~1 pound) apple, cut into 1 inch cubes
1 Tbsp harissa (roasted red pepper)
1 Tbsp honey
1/4 cup dried cranberries
1/4 preserved lemon, pith removed and diced
1 pinch saffron threads, crushed
Salt and pepper to taste
1/4 cup slivered almonds, lightly toasted (optional)
2 Tbsp cilantro, chopped (optional)
1/4 cup plain yogurt (optional)
1/4 cup pomegranate (optional)
* Heat the oil in a large saucepan or tagine over medium-high heat, add the chicken and cook until lightly browned on all sides before setting aside.
* Add the onion and cook until tender, about 5-7 minutes. Add the garlic, ginger, turmeric, cinnamon, ginger, cloves, and cayenne pepper and saute until fragrant, about a minute.
* Add the broth, chicken, pumpkin, apple, harisa, honey, cranberries, preserved lemon, saffron threads, salt and pepper, bring to a boil, reduce the head and simmer until the pumpkin is tender, about 20 minutes.
* Serve over cous cous or rice or quinoa, etc. topped with the almonds, cilantro and yogurt.