In a dutch oven or large pot, heat oil over medium high.
Season chicken with salt and pepper
Add chicken to the pot, and brown on all sides, about 5 minutes
Add onion and garlic, cooking until softened, about 2 minutes
Stir in harissa spice, cumin, and turmeric. Cook, stirring, until fragrant.
Stir in coconut milk, crushed tomatoes, cinnamon stick, lentils, and squash
Bring to a boil, then reduce heat to low and simmer about 20 minutes, until lentils and squash are tender
Remove cinnamon stick. Serve hot, garnished with mint
Notes
* You can substitute dried cinnamon for the cinnamon stick. Just add the dried cinnamon along with the other spices.* If you prefer to substitute chicken stock for the coconut milk, use 2 cups of chicken stock.