Curried Chicken Thighs With Dried Figs and Tomatoes

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READY IN: 1hr 12mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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