Saute ' of chicken squash

Peel and mince the garlic and onions; in a saucepan, make them wilt, for 10 minutes, soft focus in a tablespoon of oil. Add the chicken pieces and let them Cook, 5 minutes per side over medium heat.

Let inflate saffron filaments, for 5 minutes, 15 cl of lukewarm water.

Once browned, add salt and pepper and sprinkle ginger the chicken pieces, add the cinnamon stick and water with saffron. Stir, cover and let simmer for an hour, fresh focus.

Meanwhile, cut the pumpkin flesh into pieces, let it soften for 30 minutes, soft focus, in the rest of the butter, stir and let it reduce for another 5 minutes, soft focus. Without ceasing to stir, add the honey, pepper and cinnamon.

Pour the puree on the plate, spread the chicken pieces and garnish with sprigs of cilantro. Serve very hot with the sauce separately.