Chicken Thighs with Squash, Yams, and Dried Apricots

• 2 teaspoons ground cumin
• 1 teaspoon dried thyme
• 8 skinless boneless chicken thighs
• 1 1/2 tablespoons olive oil
• 2 cups chopped onions
• 3 garlic cloves, minced
• 1 1/2 cups 1/2-inch cubes peeled butternut squash (about 12 ounces)
• 1 1/2 cups 1/2-inch cubes peeled yams (red-skinned sweet potatoes; about 12 ounces)
• 1 cup dried apricot halves
• 1 28-ounce can diced tomatoes in juice
• 3 cardamom pods
• 3 whole cloves

1. Mix cumin and thyme in small bowl.
2. Sprinkle chicken with spice mixture, then salt and pepper.
3. Heat 1 tablespoon oil in large deep nonstick skillet over medium-high heat.
4. Add onions; saute until golden, about 5 minutes.
5. Add garlic; stir 1 minute.
6. Push onion mixture to side of skillet.
7. Add remaining 1/2 tablespoon oil to skillet.
8. Working in batches, add chicken and cook until beginning to brown, about 1 1/2 minutes per side.
9. Transfer chicken to bowl after each batch.
10. Return chicken to skillet.
11. Scatter onion mixture, squash, yams, and apricots over chicken.
12. Pour tomatoes with juices over; bring to boil.
13. Stir in cardamom and cloves.
14. Reduce heat to medium-low; cover and simmer until chicken and vegetables are tender, about 30 minutes.
15. Uncover and simmer until juices are slightly reduced, about 3 minutes.
16. Season with salt and pepper.
17. Serve.

ground cumin, thyme, chicken thighs, olive oil, onions, garlic, butternut squash, yams, apricot halves, tomatoes, pods, cloves

Taken from www.epicurious.com/recipes/food/views/chicken-thighs-with-squash-yams-and-dried-apricots-107493 (may not work)