Moroccan Butternut Squash with Chicken, Chorizo, and Mussels

Ingredients

• olive oil for pan
  
• 2 small chicken breasts
  
• ¹/₂ pound fresh chorizo, out of the sausage skin
  
• 18 black mussels, cleaned
  
• 2 cloves garlic, peeled and minced
  
• 1 large yellow onion, chopped
  
• 1 leek, chopped into rounds
  
• 1 inch fresh ginger, grated
  
• 2 teaspoons ground cumin
  
• ¹/₂ teaspoon ground coriander seed
  
• 1 teaspoon hot paprika
  
• kosher salt to taste
  
• fresh milled pepper to taste
  
• 2 fresh tomatoes, peeled
  
• 1 red bell pepper, cored and sliced into 1/2 inch strips
  
• ¹/₂ cup white wine
  
• 1 parsnip, peeled and chopped
  
• 1 turnip, peeled and sliced into chunks
  
• 1 carrot, peeled and chopped
  
• 1 large butternut squash, peeled, seeded and diced into inch or so size chunks
  
• 10 ounces chick peas, cooked
  
• 1 ounce dried cranberries
  
• 1 ounce sliced dried apricots
  
• 1 ounce yellow raisins
  
• 3 cups homemade chicken and mussel broth
  
• pinch of saffron
  
• serve with couscous, rice or other grain
  
• bunch of chopped cilantro and flat leaf parsley
  
• lemon wedges for garnish
  
• 1 tablespoon hot red pepper flakes
  
• 2-3 tablespoons olive oil
  
• ¹/₂ teaspoon ground coriander seed