Step 1

Place a casserole dish or Dutch oven over a medium heat

Step 2

Pour in one tablespoon of canola oil

Step 3

Once hot, sear each side of the chicken pieces until golden brown then remove to a plate

Step 4

Pour the other tablespoon of canola oil in the pan and stir in the onions, fresh ginger and garlic

Step 5

Cook for two minutes then stir in the chorizo, cinnamon, peppers and butternut squash

Step 6

Cook while stirring for 3 minutes

Step 7

Return the chicken pieces to the dish and stir well

Step 8

Pour in the tomatoes and chicken broth

Step 9

Season with sea salt and freshly ground black pepper, and stir well

Step 10

Cover and cook for 90 minutes over low heat

Step 11

**To make this in a slow cooker, brown the chicken and peppers, and place into the crock of a slow cooker along with the rest of the ingredients

Step 12

Cook on high for 4 hours or low for 6