Curried Chicken Thighs With Dried Figs and Tomatoes

Submitted by ratherbeswimmin

"Just the thing for a cold night."

 

• Ready In: 1hr 12mins
• Ingredients: 14
• Serves: 4

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

directions

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.

Reviews

[paul r.]

This was great! After making it a couple of times i have begun to experiment, adding curry and corn meal into the coating, and searing in a hot cast iron skillet. Tastes like boneless chicken wings!