Dinner: Roasted Apricot Chicken with Mint and Sage Butternut Squash

Recipe by Katherine & Ryan Harvey Roasting the whole bird is our favorite way to cook chicken for a few reasons. It's super easy, it produces juicy and tender meat, and it's the best bang for your buck. And, you can cook up a batch of bone broth with all

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Cinnamon

Health and fertility benefits of Roasted Apricot Chicken with Mint and Sage Butternut Squash

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1 teaspoon ground turmeric
1 1/2 teaspoon Spanish paprika
1 teaspoon sea salt
1 teaspoon ghee or olive oil
1 (4- to 6-pound) whole chicken
3 plum tomatoes, cut into small dice
1/2 cup chopped dried Turkish apricots
4 large garlic cloves, minced
1/4 cup golden raisins
3 cups Chicken Bone Broth

Instructions

Prepare the rub and the chicken: Preheat the oven to 375 °.
In a large mixing bowl, combine the cinnamon, cumin, turmeric, paprika, sea salt, and ghee or oil. Add the chicken to the bowl and, using your hands, work the rub into the chicken, ensuring the entire chicken is coated.
In a deep cast-iron pot or slow cooker, combine the tomatoes, apricots, garlic, raisins, and broth. Place the chicken on top of the veggies and place the pot in the oven for 50 minutes, or until the chicken reaches an internal temperature of 150 °F.
Remove the chicken from the pot and set aside to rest for 15 minutes. Bring the pot with the veggies and broth to a simmer over medium-low heat. Simmer for 10 to 15 minutes or until reduced by half and thickened.
Meanwhile, prepare the butternut squash: Toss the squash with the olive oil, sea salt, fresh sage, and mint. Spread out in an even layer on a baking sheet and roast in the preheated oven for 15 minutes, or until knife-tender.
To finish the dish: Using a large knife and fork, carve the chicken meat from the carcass. Cut the chicken into bite-size pieces and mix thoroughly into the simmering sauce. Remove from the heat and serve over the roasted butternut squash.
Store leftover, refrigerated, for up to 1 week.

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