Moroccan Chicken With Lentils

• 3 tablespoons olive oil 45 ml
• 4 whole chicken legs halved
• 4 red potatoes mediums, skin on, cut into 1-inch pieces
• 1 butternut squash small, cut into 1-inch pieces
• 2 garlic minced
• 1 1/2 tablespoons minced ginger 22 ml
• 1/4 cup white wine 60 ml
• 2 cinnamon sticks
• 4 1/2 cups chicken stock 1125 ml
• coarse salt
• cracked pepper
• 1 lemon
• 1 cup red lentils 250 ml
• 3/4 cup prunes chopped fine, 175 ml
• 3 green onions chopped on the bias

1. Using a Dutch oven or large pot, heat 2 tbsp. olive oil over high heat.
2. Season the chicken with salt and pepper.
3. Sear the chicken pieces until well browned, about 5 to 7 minutes.
4. Transfer chicken pieces to a large plate.
5. Reduce heat to medium high.
6. Add remaining 1 tbsp. of olive oil and add the potatoes, squash, garlic, and ginger.
7. Deglaze pan with white wine.
8. Add the cinnamon, chicken stock, lemon zest, lentils and prunes.
9. Season with salt and pepper to

olive oil, chicken, red potatoes, butternut, garlic, ginger, white wine, cinnamon sticks, chicken, salt, cracked pepper, lemon, red lentils, green onions

Taken from www.yummly.com/recipe/Moroccan-Chicken-With-Lentils-1663868 (may not work)