Curried Chicken Thighs With Dried Figs and Tomatoes

• ground cumin↗2 teaspoons
• dried thyme↗1 teaspoon
• kosher salt↗

  to taste

• fresh ground black pepper↗

  to taste

• boneless skinless chicken thighs↗8
• extra virgin olive oil↗2 tablespoons
• chopped onions2 cups
• garlic cloves, minced↗2
• Madras curry powder↗2 1⁄2 teaspoons
• cubed winter squash (kabocha, butternut, or other deep orange squash)1 1⁄2 cups
• cubed peeled sweet potatoes1 1⁄2 cups
• dried calimyrna figs or 8 ounces black mission figs, stems trimmed↗8 ounces
• (28 ounce) can diced tomatoes in tomato puree↗1
• whole clove↗1

Step-by-step instructions

1. 1

   In a small bowl, combine the cumin, thyme, 1/2 teaspoon salt, and black pepper.

2. 2

   Sprinkle chicken with the spice mixture.

3. 3

   Heat a large, deep skillet or wide saucepan over medium heat; add in the olive oil.

4. 4

   Add in the chicken, a few pieces at a time; cook about 2 minutes per side or until lightly browned.

5. 5

   As the chicken browns, transfer to a plate.

6. 6

   Add the onions to the skillet; stir/saute for 5-8 minutes or until golden.

7. 7

   Add in the garlic and curry powder; stir for 1 minute.

8. 8

   Return the chicken and any accumulated juices to the skillet; scatter the squash, sweet potatoes, and figs over the chicken.

9. 9

   Add in the tomatoes and clove.

10. 10

    Lower heat to medium-low; cover and cook about 25-30 minutes or until the chicken and vegetables are tender.

11. 11

    Uncover and simmer about 5 minutes or until the juices are slightly reduced.

12. 12

    Taste and add salt/pepper if desired.

13. 13

    Serve hot.