Curried Chicken Thighs With Dried Figs And Tomatoes - cooking recipe

Ingredients

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

Preparation

In a small bowl, combine the cumin, thyme, 1/2 teaspoon salt, and black pepper.
Sprinkle chicken with the spice mixture.
Heat a large, deep skillet or wide saucepan over medium heat; add in the olive oil.
Add in the chicken, a few pieces at a time; cook about 2 minutes per side or until lightly browned.
As the chicken browns, transfer to a plate.
Add the onions to the skillet; stir/saute for 5-8 minutes or until golden.
Add in the garlic and curry powder; stir for 1 minute.
Return the chicken and any accumulated juices to the skillet; scatter the squash, sweet potatoes, and figs over the chicken.
Add in the tomatoes and clove.
Lower heat to medium-low; cover and cook about 25-30 minutes or until the chicken and vegetables are tender.
Uncover and simmer about 5 minutes or until the juices are slightly reduced.
Taste and add salt/pepper if desired.
Serve hot.