Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      teaspoons     olive oil
   6                    chicken thighs -- skin removed
   1 1/3  cups          chopped onion
   3                    garlic cloves -- minced
   1 1/2  teaspoons     curry powder
   1 1/2  teaspoons     ground cumin
   1      teaspoon      ground cinnamon
   4      cups          butternut squash -- cut into 1" cubes
                        OR acorn squash
   2      cups          russet potatoes -- cut in 1" cubes
   1      cup           low-sodium chicken broth
   1      can           tomatoes -- (14 1/2 to 16 oz)
                        diced with liquid
   2      tablespoons   chopped fresh cilantro

Preparation:

Heat 1 tsp oil in Dutch oven over medium-high heat. Season chicken with salt and pepper. Add to Dutch oven; saute until brown on all sides, about 8 minutes. Transfer to plate. Heat remaining 1 tsp oil in same pot over medium-high heat. Add onion and garlic; saute until golden, about 5 minutes. Add curry powder, cumin and cinnamon; stir 1 minute. Return chicken to pot. Add squash, potatoes, broth and tomatoes. Cover and simmer 15 minutes. Uncover and simmer until chicken and potatoes are cooked through and liquid is slightly reduced, about 8 minutes. Season with salt and pepper. Sprinkle with cilantro. 6 Servings