Spiced Chicken With Chickpeas

• 2 None whole chickens, spatchcocked
• 1/4 cup vegetable or olive oil
• 2 tsp ground sumac
• 2 tbsp ras el hanout
• 18 oz winter squash, peeled, cut into 3/4 inch pieces
• 1 None Spanish onion, finely chopped
• 1 clove garlic, finely chopped
• 1 pinch saffron threads
• 1 (15 oz) can diced tomatoes
• 1 (15 oz) can chickpeas, rinsed
• 2 tbsp torn baby basil leaves
• None None lime wedges, to serve

1. Preheat oven to 425u0b0F.
2. Place spatchcocked chickens, breast-side up, on a baking tray. Combine 2 tbsp oil, sumac and ras el hanout then spread over chicken.
3. Heat a large frying pan over medium heat. Cook chicken, in batches, breast-side down, for 4 mins, or until browned. Transfer to a baking tray. Bake for 15-20 mins, or until browned and cooked through. Remove from oven. Cover with foil and let rest for 5 mins. Cut into pieces.
4. Place squash in a microwave-safe bowl. Cover with plastic wrap and microwave on HIGH (100%) for 5 mins, or until tender.
5. Add remaining oil to frying pan. Cook onion, stirring, for 2 mins. Add garlic and saffron. Cook, stirring, for 30 seconds, or until fragrant. Stir in tomatoes. Bring to a boil. Reduce heat to low and simmer for 5 mins. Stir in chickpeas and squash. Simmer for 2 mins, or until heated through. Remove from heat and fold in basil. Season.
6. Serve chicken with chickpea mixture and lime wedges.

whole chickens, vegetable, ground sumac, hanout, winter, spanish onion, clove garlic, saffron threads, tomatoes, chickpeas, basil, lime wedges

Taken from recipes-plus.com/api/v2.0/recipes/37524 (may not work)