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© Meredith Corporation. All rights reserved. Used with permission.
In a small bowl, combine salt, crushed red pepper, cardamom, cloves, turmeric, cinnamon, ginger and black pepper. Rub chicken pieces with 1 tablespoon of the spice mixture.
Heat 2 teaspoons oil in a 4-quart Dutch oven. Add chicken; cook over medium heat for 6 to 8 minutes or until browned, turning occasionally. Remove chicken. Add the remaining 1 teaspoon oil to the pot. Add onion wedges, garlic and saffron; cook and stir over medium heat for 2 minutes. Add pumpkin (or squash); sprinkle with 2 teaspoons spice mixture and toss lightly.
Return chicken to pot and add broth (or water). Bring to a boil; reduce heat. Cover and simmer for 1 hour. Add raisins; cover and simmer for 10 to 25 minutes or until pumpkin is tender and chicken is no longer pink (170°F for breasts, 180°F for thighs and drumsticks).
To serve, using a slotted spoon, transfer chicken and squash to a serving platter; drizzle with honey. Spoon desired amount of pan juices over chicken. Sprinkle with parsley.