Eight Spice Squash and Chicken Thighs Stew with Lentil Rice

Name: Eight-Spice Squash and Chicken Thighs Stew with Lentil Rice
Ingredients: 8 bone-in skinless chicken thighs; Salt and freshly ground black pepper; All-purpose flour, for dredging; 3 tablespoons butter; 2 tablespoons EVOO; 2 tablespoons chopped fresh gingerroot; 3 to 4 cloves garlic, chopped; 2 medium or 1 large onion, chopped; 1 fresh red chile, such as finger pepper or Fresno chile, chopped; 2 round tablespoons ras el hanout; 1/8 teaspoon ground cardamom; 1/8 teaspoon ground cinnamon; 1/8 teaspoon ground cloves; 1/8 teaspoon freshly grated nutmeg; 3 cups chicken stock; 1 medium butternut squash, peeled and cut into 2-inch chunks; One 28-ounce can diced tomatoes1 bunch spinach leaves (about 3 cups); 1/2 cup red or brown lentils; 1 cup long-grain rice; 1 cup pomegranate seeds, for serving; 1/2 cup thinly sliced scallions, for serving; 1/4 cup fresh cilantro leaves, for serving; 1/4 cup fresh mint leaves, for serving