This delicious recipe is really fast to put together, especially if your local store sells cut pre-cut butternut squash, it can easily be adapted for vegetarians by using cooked or canned chickpeas instead of the chicken.
Heat oil in a dutch oven or heavy pot over medium heat. Add onion; cook, stirring occasionally, until soft and golden, for about 8 minutes. Raise the heat to medium high and stir in the garlic. Cook until it becomes fragrant, for about 1 minute.
Stir the cumin and the other spices into the onions. Cook for 1 minute, stirring constantly. Add the chicken pieces and coat with the spices.
Add 1 cup of water, and stir well to remove spices from the bottom of the pan. Add squash, olives, and prunes; bring to a boil. Cover, reduce heat to medium-low, and simmer 10-15 minutes or until squash is tender. Taste for salt. Garnish with cilantro and parsley. Serve with Basic Couscous.