Spiced Chicken With Chickpeas - cooking recipe

Ingredients

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

Preparation

Preheat oven to 425\u00b0F.
Place spatchcocked chickens, breast-side up, on a baking tray. Combine 2 tbsp oil, sumac and ras el hanout then spread over chicken.
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.
Place squash in a microwave-safe bowl. Cover with plastic wrap and microwave on HIGH (100%) for 5 mins, or until tender.
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.
Serve chicken with chickpea mixture and lime wedges.