This is NOT a spicy dish. Though if you'd like more kick, it definitely can be done. Add more cumin, curry, or even some hot sauce. At our home, we like the mix of flavors in this dish. It's great on a winter's night, or a cold wet spring evening. I fix it all year round. It's become a comfort dish. I love the currants when they POP in my mouth, adding that little bit of sweetness.
1Heat oil in a large dutch oven or 4-6 quart sauce pan, over medium heat. Add onion when oil just starts to smoke. Stirring occasionally. When onion starts to get golden, add minced garlic and cook for a minute.
2Stir in all the spices with the onion and garlic. Add the chopped chicken, (and possibly a little more oil). Stir, and lightly brown the chicken as it gets coated in the spices, until no more pink is showing. About 5 minutes.
3Stir in the cans of tomatoes, chicken stock, white wine, currants, and steamed squash cubes. Reduce heat just a little below medium and cover. Let it cook for 45 minutes, or until the squash is easy to break apart. Taste and season with salt and pepper to personal choice.
4Serve over rice, couscous, or quinoa
* If you don't want to steam your squash first, add an additional 30 minutes to the cooking time. I find steaming it first, while I'm chopping the onion, and chicken, just speeds things up.