2 teaspoons ground cumin
1 teaspoon dried thyme
8 skinless boneless chicken thighs
1 1/2 tablespoons olive oil
2 cups chopped onions
3 garlic cloves, minced
1 1/2 cups 1/2-inch cubes peeled butternut squash (about 12 ounces)
1 1/2 cups 1/2-inch cubes peeled yams (red-skinned sweet potatoes; about 12 ounces)
1 cup dried apricot halves
1 28-ounce can diced tomatoes in juice
3 cardamom pods
3 whole cloves
chicken, thighs, squash

3 tablespoons olive oil
3 large onions, chopped
3 tablespoons chopped garlic
2 teaspoons ground ginger
1 teaspoon turmeric
1/4 teaspoon ground saffron
1 3- to 4-pound chicken, cut into 8 pieces
3 cups water

3 15- to 16-ounce cans garbanzo beans (chickpeas), rinsed, drained
1/2 cup chopped fresh Italian parsley
1/3 cup chopped fresh cilantro
chicken, onions, garbanzo

1 1/2 cups unsalted roasted peanuts (1/2 lb) or 1 cup \"all natural\" creamy peanut butter
3 cups water
4 1/2 to 5 1/2 lb chicken pieces such as drumsticks, thighs, and breast halves
2 tablespoons vegetable oil
1 medium onion, chopped
1 red bell pepper, chopped
3 garlic cloves, finely chopped
1 (14- to 16-oz) can diced tomatoes including juice
1 to 1 1/2 teaspoons cayenne
2 teaspoons salt
1 1/2 lb sweet potatoes (2 medium), peeled and cut into 1-inch pieces
4 medium turnips (1 lb), peeled if desired, halved horizontally, and cut into 3/4-inch wedges
1 lb spinach, coarse stems discarded

Accompaniment: white rice
chicken, vegetables, in

1 (3- to 3 1/2-lb) chicken, cut into 10 serving pieces
1 teaspoon salt
1 (14- to 15-oz) can whole tomatoes in juice
1/4 cup water
2 tablespoons tomato paste
1/4 cup peanut or palm oil
1 medium onion, chopped
4 garlic cloves, minced and mashed to a paste with 1 teaspoon salt
1 1/4 teaspoons cayenne
1/2 cup smooth peanut butter at room temperature
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
1 lb sweet potato
1 (10-oz) box frozen small okra, thawed

Accompaniment: rice
chicken, stew, okra