Curried Chicken Thighs With Dried Figs And Tomatoes

Description

Just the thing for a cold night.

Ingredients

• Ground Cumin
• Dried Thyme
• Kosher Salt
• Fresh Ground Black Pepper
• Boneless Skinless Chicken Thighs
• Extra Virgin Olive Oil
• Onions
• Garlic Cloves
• Madras Curry Powder
• Winter Squash
• Sweet Potatoes
• Dried Calimyrna Figs
• Diced Tomatoes In Tomato Puree
• Clove

Instructions

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
4. Add in the olive oil
5. Add in the chicken, a few pieces at a time
6. Cook about 2 minutes per side or until lightly browned
7. As the chicken browns, transfer to a plate
8. Add the onions to the skillet
9. Stir / saute for 5-8 minutes or until golden
10. Add in the garlic and curry powder
11. Stir for 1 minute
12. Return the chicken and any accumulated juices to the skillet
13. Scatter the squash, sweet potatoes, and figs over the chicken
14. Add in the tomatoes and clove
15. Lower heat to medium-low
16. Cover and cook about 25-30 minutes or until the chicken and vegetables are tender
17. Uncover and simmer about 5 minutes or until the juices are slightly reduced
18. Taste and add salt / pepper if desired
19. Serve hot