In a stock pot, heat 2 tablespoons of the oil over medium heat. Add the chicken thighs, sprinkle evenly with 1/2 teaspoon of salt and cook, about 5 -6 minutes per side until cooked through. Remove chicken from pot to a plate and tent loosely with foil.

Add remaining tablespoon of oil to pot and add 1 of the diced onions. Cook, stirring occasionally for about 6 - 7 minutes.

Meanwhile, add the other onion, drained tomatoes and sliced ginger to a food processor. Process until smooth.

To the onions in the pot, add the red wine and simmer for 2 minutes, scraping up any browned bits on the bottom of the pan.

Add the spices and remaining 1 teaspoon of salt and cook, stirring one minute more.

Add the tomato mixture from the food processor, the brown sugar and the chicken stock. Stir to combine.

Shred the cooked chicken thighs and return to the pot.

Bring entire mixture to a simmer and stir in the butternut squash. Cook on a simmer, partially covered for 15 minutes.

Add the couscous and dried cherries and simmer the stew for 15 more minutes.

Serve the stew topped with feta cheese and fresh chopped mint.