Eatwell Farmhouse Kitchen inspired by the recipe from the Chicken and Olive Tajjine recipe found in Mediterranean Paleo Cooking by Caitlin Weeks and Nabil Boumrar

I have a tajine, which I would highly recommend to anyone who has the storage space in their kitchen.  You can also do this recipe in a slow cooker.  If time is a limiting factor in your life, consider sautéing everything the night before, storing it all in the crockpot in the fridge overnight, and then turning it on in the morning before you leave for work.
1 TB Butter
1 TB Olive Oil
One 5 lb Chicken, cut up into 8 to 10 pieces
2 Leeks, white with a bit of green, parts washes well and chopped
2 cloves Garlic, minced
1 TB ground Cumin
2 tsp ground Coriander
2 tsp Salt
1 pinch of Saffron
Freshly ground Black Pepper
2 cups of Eatwell Farm Chicken Stock
1/2 Butternut Squash, peeled and cut into about 1” cubes
1 bunch Red Kale, stems chopped very small, leaves roughly chopped
1 or 2 Bell or Gypsy Pepper, seeds removed and cut into long thin strips
In a large skillet, heat the butter and oil over medium-high.  Add the chicken and cook long enough to brown on one side.  Before turning over the chicken pieces, add the leeks, garlic, cumin, and coriander to the skillet.  Flip over the chicken and cook long enough to brown.  Once browned remove the chicken to a plate and set aside.  To the pan add the strips of pepper and sauté 2 minutes, then add the  cubed butternut squash and the red kale, sauté 2 to 4 minutes more.  Pour on the chicken stock, salt, pepper and saffron, bring up to a simmer.  Scrape up all the good bits stuck to the pan.  At this point you have 3 options to finish:
Put the chicken back into the skillet on top of the butternut squash and kale, cover and cook on medium low heat until the chicken is cooked through
Put everything into a crockpot and slow cook on low for several hours
If you have a tajine put the kale, squash and liquid in the bottom then top with the chicken and put the lid on.  Put into an oven preheated to 375 F for 40 minutes.  
Serve over Cauliflower Couscous