Curried Chicken Thighs With Dried Figs And Tomatoes

Total Time: 1 hr 12 mins Preparation Time: 30 mins Cook Time: 42 mins

Ingredients

• Servings: 4
• 2 teaspoons ground cumin
• 1 teaspoon dried thyme
• kosher salt, to taste
• fresh ground black pepper, to taste
• 8 boneless skinless chicken thighs
• 2 tablespoons extra virgin olive oil
• 2 cups chopped onions
• 2 garlic cloves, minced
• 2 1/2 teaspoons madras curry powder
• 1 1/2 cups cubed winter squash (kabocha, butternut, or other deep orange squash)
• 1 1/2 cups cubed peeled sweet potatoes
• 8 ounces dried calimyrna figs or 8 ounces black mission figs, stems trimmed
• 1 (28 ounce) can diced tomatoes in tomato puree
• 1 whole clove

Recipe

• 1 in a small bowl, combine the cumin, thyme, 1/2 teaspoon salt, and black pepper.
• 2 sprinkle chicken with the spice mixture.
• 3 heat a large, deep skillet or wide saucepan over medium heat; add in the olive oil.
• 4 add in the chicken, a few pieces at a time; cook about 2 minutes per side or until lightly browned.
• 5 as the chicken browns, transfer to a plate.
• 6 add the onions to the skillet; stir/saute for 5-8 minutes or until golden.
• 7 add in the garlic and curry powder; stir for 1 minute.
• 8 return the chicken and any accumulated juices to the skillet; scatter the squash, sweet potatoes, and figs over the chicken.
• 9 add in the tomatoes and clove.
• 10 lower heat to medium-low; cover and cook about 25-30 minutes or until the chicken and vegetables are tender.
• 11 uncover and simmer about 5 minutes or until the juices are slightly reduced.
• 12 taste and add salt/pepper if desired.
• 13 serve hot.