Moroccan Stir Fry

Moroccan Stir-Fry (serves 4)

4 to 6 cloves garlic, minced
2t ground ginger
1/2t cinnamon
1t cumin
1 pound chicken thighs, cut into 1-in. pieces
1 1/2 pounds butternut squash, peeled and cut into 1-in pieces
1 can (14.5 oz) chicken broth
1/2 cup golden raisins
2T chopped cilantro

1. combine ginger, garlic, cumin, cinnamon in small bowl, set aside.
2. spray skillet with cooking spray, add chicken, cook without stirring, or until golden. Stir chicken and cook one minute more.
3. add spice mixture, stir 30 seconds, or until fragrant. Stir in butternut squash, chicken broth, and golden raisins, bring to boil. Reduce heat to low. Simmer, covered for 15-20 minutes, or until squash is tender when pierced.

Serve on top of cous cous.