chicken Thighs w/squash, yams & apricots

4 boneless skinless chicken thighs
1//2 tsp dried thyme
1 tsp ground cumin
1 Tlb canola oil
1 med onion, chopped
1 large clove garlic, minced
1 large sweet potato, peeled and cubed
1 c winter squash, cubed (I used frozen)
1/2 c dried apricot halves
14 oz can diced tomatoes in juice
2 cardamom pods
1/8 tsp ground cloves
salt and pepper to taste

Combine thyme and cumin in small bowl. Sprinkle over chicken, then season with salt and pepper.
Heat oil in skillet over medium high heat. Add onions, saute until golden, 5 minutes. Add garlic, stir 1 minute. Push onions to side of skillet and add chicken. Cook until starting to brown, 1 minute per side. Scatter onions, squash, sweet potatoes and apricots over chicken. Pour tomatoes over and bring to boil. Add cardamom pods and cloves. Reduce heat to medium low, cover and simmer until chicken and vegetables are tender, approximately 30 minutes. Uncover and simmer to thicken juices, if necessary.
Makes 4 servings, 1 chicken thigh and approximately 1 cup vegetables. I serve vegetables over brown rice.

Number of Servings: 4

Recipe submitted by SparkPeople user CSR2388.