Moroccan Spiced Chicken & Squash

3 lbs boneless, skinless chicken thighs
sea salt and black pepper
3 tbsp coconut flour, for dredging
2 tbsp coconut oil
1 tbsp olive oil
2 tbsp fresh ginger, grated
1 tbsp garlic, chopped
2 yellow onions, diced
1 red Serrano pepper
3 tbsp ras el hanout (spice blend)
2 cups broth (chicken or bone)
1 butternut squash, peeled, seeded and chopped into 2-inch cube
1 (28 oz) can diced tomatoes, undrained
3 cups fresh spinach 

Season the chicken with salt and pepper and dredge through the coconut flour.

Place a dutch oven over medium-high heat and add both the coconut oil and olive oil.

In two batches, cook the chicken through, until browned and crisp. Transfer to a plate and tent with foil.

Add the ginger, garlic, onion and red pepper to the pot. Sprinke with salt. Add the ras el hanout and cook until the veggies are tender, about 12 minutes.

Pour in the broth, the squash and the tomatoes. Simmer for 15 minutes.

Return the chicken to the pot and simmer for 10 minutes. Add the spinach to wilt. Enjoy!