Curried Chicken Thighs With Dried Figs and Tomatoes

Just the thing for a cold night.

• Ready In: 1 hr 12 mins
• 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.