1 cup chopped onions
2 cups cubed acorn squash
1 cup chicken stock
1 T. honey
2 T. of olive oil
1 cinnamon stick
1 t. ground cumin
1 t. fresh ground pepper
1/2 t. of saffron
Juice of one lemon
Chopped fresh cilantro (4 or 5 stems)
2 T. of slivered & toasted almonds
Marinate the chicken for an hour in a mixture of olive oil, cumin, pepper, saffron, lemon juice and salt.
Remove chicken from the marinade and fry (in a small amount of oil) until golden but not cooked.
Remove the chicken and in the same skillet sauté the onions.
Combine all ingredients, except the cilantro and the almonds, in an oven safe pot or tagine and cook for 45 minutes at 350 degrees.