Moroccan Chicken with Butternut Squash Puree

We're getting some recipes stored up our sleeves here for you!  Everything from meats to fishes to vegetarian/vegan dishes to desserts and even beverages!  We can hardly wait to see how they all go... and how well we'll be able to keep the pounds off!  (Which is why we'll be limiting our dessert intake to only, hopefully, once a week or so).

But for now, we have got a Moroccan Chicken with Butternut Squash Puree.  We found an excellent deal on some butternut squash that we couldn't pass up!  And as we both happen to be lovers of Fall, bear with us while we stay in this season for a little while longer. After the big Christmas/holiday rush, it's often as though we're off of our "fun food" recipes and back to the "easy, not very time consuming" recipes we go to that we know won't be any hassle to make.  The weather is still relatively cold, so why not stick with the foods that are in full bloom during this time of year?!  There are countless recipes and variations on butternut, acorn, and spaghetti squash, just to name a few, and not to mention... sweet potatoes!!!

After looking up a number of recipes, a new recipe was concocted for the Ras El Hanout spice rub.  There was a little "fudging" that went on, like... substituting equal parts cinnamon, nutmeg, and cloves for the allspice and since all of the coriander was used in the making of the wings, that was omitted. 

Ras El Hanout rub
2 tsp ground ginger
2 tsp ground cardamom
1 tsp ground cumin
1 1/2 tsp cinnamon
1 tsp salt
1 tsp tumeric
1 tsp coriander
3/4 tsp allspice (I was out, so I substituted equal parts cinnamon, cloves, and nutmeg)
1/2 tsp fresh ground black pepper
1/2 tsp cayenne pepper
1/2 tsp fresh ground nutmeg
1/4 tsp ground cloves

Mix all of the ingredients together.  This yields more than you need for the recipe, but label it and save it for another use!

Moroccan Chicken
2 chicken large breasts
2 tbs butter
1/4 cup water
ras el hanout rub
1/4 cup chopped figs (optional)

Remove fat/gristle from chicken.  Pat dry (with paper towels) to remove excess moisture.  Coat breasts in ras el hanout rub until thoroughly covered.  Adding a rub to a meat adds so much flavor!

Melt 1 tbs butter in heated dutch oven (or other skillet) over medium-high heat (or medium-medium high).  Place chicken in and allow to brown four three-four minutes before turning over and browning the other side.  After both sides look done, remove chicken from heat and add the other tbs of butter plus one tsp ras el hanout mixture and stir until well incorporated.  Add chicken back to dutch oven, add water, figs, and cover to cook chicken until thoroughly done (approximately 6-10 minutes, depending on how thick eat cut is).  Check chicken before removing from heat.

Butternut Squash Puree
4 cups (about 2 lbs) butternut squash (cut into 1/2 inch squares)
2 tbs olive oil (or enough to evenly coat the squash)
1 tsp cinnamon
1/4 tsp salt
1 tbs sweetener (sugar, honey, maple syrup, etc)

Combine butternut squash, olive oil, cinnamon, and some salt to flavor, together and pour into a glass baking pan.  Bake at 350 degrees for about 45 minutes, or until done.

Let cool for a few minutes and then transfer to a food processor or blender to mix.  Add salt and sweetener and mix/blend until smooth!