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A hearty skillet that showcases the flavors of the Middle East.



2 tablespoons olive oil
1 (3- to 4-pound) whole chicken, cut into 8 pieces
3 teaspoons Berbere or baharat spice blend
1 large onion, preferably Spanish, thinly sliced into half- moons
2 garlic cloves, minced
2 cups 1-inch cubes peeled butternut squash, or 1 (12-ounce) bag pre- cut squash
1 (15-ounce) can no- salt- added chickpeas, undrained
½ cup golden raisins
Hot cooked rice, for serving



In a 12-inch skillet, heat 1 tablespoon olive oil over medium- high heat. Sprinkle the chicken with 2 teaspoons of the Berbere spice. Add half the chicken to the skillet and cook until browned, 4 to 6 minutes per side. Transfer the chicken to a plate and repeat to brown the remaining chicken. Set aside.


In the same skillet, heat the remaining 1 tablespoon olive oil. Add the onion and cook, stirring, until softened, about 5 minutes. Add the remaining 1 teaspoon Berbere spice, the garlic, squash, chickpeas, and raisins and stir to combine. Return the chicken to skillet, pushing the pieces between the vegetables, and bring to a boil. Reduce the heat to maintain a simmer, cover tightly, and cook for 20 to 25 minutes, until the chicken is cooked through and an instant- read thermometer inserted into the thickest part registers 165ºF, and the squash is tender.


Serve over hot cooked rice.