Ingredients
1 medium butternut squash (about 3 pounds), peeled and cut into 1-inch cubes2 medium red potatoes, cut into 1-inch cubes1 medium sweet potato, peeled and cut into 1-inch cubes1 large onion, halved and sliced2 garlic cloves, minced6 chicken leg quarters, skin removed1/2 teaspoon salt1/4 teaspoon pepper1/2 cup dried apricots, chopped1/2 cup dried cranberries, chopped2 tablespoons all-purpose flour1 can (14-3/4 ounces) reduced-sodium chicken broth1/4 cup chili sauce1 tablespoon minced fresh gingerroot1 teaspoon curry powder1/2 teaspoon ground cinnamon1/2 teaspoon ground cumin1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drainedHot cooked couscous, optional
Preparation
In a 6-qt. slow cooker, combine the squash, potatoes, onion and garlic. Sprinkle chicken with salt and pepper; place over vegetables. Top with apricots and cranberries.
In a small bowl, combine flour and broth until smooth. Stir in the chili sauce, ginger, curry, cinnamon and cumin. Pour over chicken. Cover and cook on low for 7-8 hours or until chicken and vegetables are tender.
Stir in garbanzo beans; cover and cook for 30 minutes or until heated through. Serve with couscous if desired.
