This recipe was originally from epicurious.com, but the below is a slightly modified version. Butternut squash is a pain to work with - if you're not lazy, throw it in the oven for a bit first to soften it up so that it's easier to cut. I always go straight at it with a heavy-duty knife on a very sturdy surface and although I always walk away with sore arms, it's always well worth it.
If you want every bite to be delicious, use sweet potatoes instead of russets. Serve directly on top of a bed of white rice. This dish keeps very well in the fridge and tastes even better the next day. It's perfect for November!
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 (I didn't have curry powder the first time, so I just threw in some extra cumin, turmeric and coriander)
1 1/2 teaspoons ground cumin
1 teaspoon ground cinnamon
4 cups 1-inch pieces peeled butternut or acorn squash
2 cups 1-inch pieces peeled sweet potatoes
1 cup canned low-salt chicken broth
1 14 1/2- to 16-ounce can diced tomatoes with liquid
2 tablespoons chopped fresh cilantro
Heat 1 teaspoon oil in Dutch oven or any deep saucepan suitable for a "stew" over medium-high heat. Season chicken with salt and pepper. Add to pan; sauté until brown on all sides, about 8 minutes. Transfer to plate.
Heat remaining 1 teaspoon oil in same pot over medium-high heat. Add onion and garlic; sauté 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.