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1. In a small bowl combine salt, crushed red pepper, cardamom, cloves, turmeric, cinnamon, ginger, and black pepper. Sprinkle 1 tablespoon of the spice mixture evenly over chicken; rub in with your fingers.
2. In a 4-quart Dutch oven heat 2 teaspoons of the oil over medium heat. Add chicken; cook for 6 to 8 minutes or until brown, turning occasionally. Remove chicken. Add the remaining 1 teaspoon oil to Dutch oven. Add onions, garlic, and saffron; cook and stir for 2 minutes. Add pumpkin. Sprinkle with 2 teaspoons of the spice mixture; toss gently to coat. (Reserve remaining spice mixture for another use.)
3. Return chicken to Dutch oven; add broth. Bring to boiling; reduce heat. Simmer, covered, for 1 hour. Add raisins; simmer, covered, for 10 to 25 minutes more or until chicken is no longer pink (170 degrees F for breasts, 180 degrees for thighs and drumsticks) and pumpkin is tender.
4. Using a slotted spoon, transfer chicken and pumpkin to a serving platter; drizzle with honey. Spoon desired amount of pan juices over chicken. Sprinkle with parsley.