Moroccan Chicken Stew

We served this to first-time guests a few weeks ago, and I got a desperate (OK, maybe just hopeful) late-night request for the recipe yesterday. So here it is, also adapted from Slow Cooking by Joanne Glynn, which I am still working my way through, in methodical fashion. The book is beautiful, though it has some recipe oddities (i.e. dishes that simply don't work), but it is a gorgeous addition to my cookbook shelves, and when she gets it right (as with the below), she really nails it!

Moroccan Chicken Stew

Add 2 large pinches saffron to a few tbsp. chicken stock, and set aside to soak.

Joint a 3 1/4. lb. chicken into 8 pieces (this was only the second time I'd done this, and it was much easier this time than last, though I bet an expert would have been horrified by my "butchery" (ha ha) of the meat), season and brown in olive oil, skin-side down first and turning only once. Set aside.

Heat 1 tsp each whole coriander and cumin in a clean pan until fragrant; grind to a powder and set aside.

Add 2 chopped onions to the chicken pan (senza chicken, which is still set aside, remember?) and cook until translucent; add 4 finely chopped cloves of garlic, 1/2 tsp ground ginger, 1 tbsp dark brown sugar, and the toasted coriander-cumin blend. Cook for a few minutes, then add the saffron stock. Glynn suggests adding 3/4 tsp harissa too at this point, which is something we failed to find at Wegman's, despite asking the "exotic foods" store expert, whom I'm betting is a fantastic contact (she knew everything in the store, when the last batch came in, what just got discontinued, and what will be arriving on Monday afternoon this week). So, instead of harissa, we used a couple shakes of sumac (only we would have sumac, but not harissa) for some lemony, acidic, meat-tenderizing goodness. Add 3 1/2 cups chicken stock, a full glass of dry white wine (drink one too, while you're at it - I did), the browned chicken pieces and a stick of cinnamon.

Bring to a boil, then reduce the heat and simmer, covered, for 20 minutes (I think we actually simmered our chicken, which was falling off the bone by the time we ate it, for about 2 hours on the lowest possible heat. Don't try this if you want firm-textured, on-the-bone chicken.).

Half an hour before serving, add just under a pound of cubed butternut squash, bring the stew back to the boil, reduce the heat to low and cover. Simmer for 30 minutes, turning the chicken halfway.

When the pumpkin is tender, transfer the chicken pieces and veggies with a slotted spoon to a serving dish and keep warm (I used the oven). Reduce the remaining liquid by two thirds by boiling over high heat.

Stir in a handful (or two) green olives and some lemon zest; pour over the chicken to serve. Sprinkle with fresh mint and cilantro.

We served this dish in heavy raku bowls over currant and pistachio pilaf, and it was GOOD!

Addendum:
If I remember correctly, we finished off the meal with our current favourite dessert: Fage Greek yogurt topped with homemade fruit compote (the autumn fruit compote recipe on Epicurious from the '90s is quite good) or fig jam (when I'm lazy) and local summer flower honey. Divine.