Curried Chicken Thighs With Dried Figs And Tomatoes

• 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

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.

ground cumin, thyme, kosher salt, fresh ground black pepper, chicken thighs, extra virgin olive oil, onions, garlic, curry powder, winter, potatoes, calimyrna figs, tomatoes, clove

Taken from www.food.com/recipe/curried-chicken-thighs-with-dried-figs-and-tomatoes-145207 (may not work)