Receta Moroccan Chicken With Lentils

• 3 Tbsp. extra virgin olive oil (45 ml)
• 4 x whole chicken legs, halved
• 4 med red potatoes, skin on, cut into 1-inch pcs
• 1 x small butternut squash, cut into 1-inch pcs
• 2 clv garlic, chopped
• 1 1/2 Tbsp. chopped ginger (22 ml)
• 1/4 c. white wine (60 ml)
• 2 x cinnamon sticks
• 4 1/2 c. chicken stock (1125 ml)
•     coarse salt and freshly cracked pepper, to taste
•     grated zest of 1 lemon
• 1 c. red lentils (250 ml)
• 3/4 c. prunes, minced fine (175 ml)
• 3 x green onions, minced on the bias

Direcciones