Heat oven to 180C/160C/gas 4. Cut
each chicken breast in half, then season
all the chicken. Heat the oil in a mediumsize
ovenproof casserole dish. Add the
chicken, skin-side down, and brown
well all over – you can do it in batches.
Remove from the pan and set aside.
Lower heat slightly, add the shallots
to the pan and cook until golden brown
all over. Add the garlic and grated ginger
and cook for 30 secs before adding all
the spices and cooking for 1 min more.
Throw the butternut squash into the
pan and stir to coat in the spices. Arrange
the chicken, skin side uppermost, on top
of the shallots and squash. Pour over the
stock and drizzle in the honey. Bring to
a gentle simmer, then transfer to the
oven to bake for 40 mins until tender.
Scatter with the coriander and serve with
couscous and a bowl of harissa, if you like.