Ingredients :

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•2 tablespoons olive oil
•8 boneless skinless chicken breasts
•2 onions, chopped
•1 1-pound butternut squash, peeled, seeded, cut into 3/4-inch pieces
•1/2 teaspoon ground cinnamon
•1/2 teaspoon ground cumin
•1/4 teaspoon saffron threads
•2 cups chicken stock or canned low-salt broth
•4 ounces kumquats, quartered lengthwise, seeded
•4 ounces pitted prunes
•2 tablespoons honey
•Freshly cooked rice or couscous
•Chopped fresh cilantro

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Method :

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*1 leg of lamb, about 7 to 8 pounds
*1 1/2 sticks butter, clarified into ghee••
*2 teaspoons finely chopped fresh Rosemary *Coarse Kosher Salt
*Ground cumin (freshly roasted and ground)
*Pre-heat oven to 375 degrees. See Clarified butter under Sauces preparation :
*Trim off excess fat, leaving less than a 1/4 inch of fat. Place lamb in a roasting pan fat side up. Cover with foil, and roast for 1 1/2 hours.
*Remove from oven, uncover, and baste generously with mixture of clarified butter and rosemary. Cover with foil and return lamb to oven. Repeat this basting process 3 more times during the next hour
*After 3 1/2 hours, remove foil, increase oven heat to 425 degrees and cook until the skin side is crisp and golden.
*Remove from oven, place the roast on a large platter, and let rest for 10 minutes. Sprinkle with kosher salt and toasted ground cumin.

serve 4