Potatoes and Leeks with Chicken

Ingredients

 * 2 tbsp olive oil
 * 3 cloves garlic, minced
 * 2 tbsp chopped fresh ginger root
 * 2 tsp curry powder or to taste
 * ½ tsp crushed, dried chilies
 * ¼ tsp allspice
 * ¼ tsp cinnamon
 * 3 leeks, trimmed and chopped
 * 3 potatoes, peeled and cut in 1" chunks
 * 1 cup low sodium tomato sauce
 * 2 cup low sodium chicken broth
 * 3 cup butternut squash, peeled and cubed
 * 2 red peppers, diced
 * 4 chicken breasts, boned
 * 1 tbsp olive oil
 * ½ cup fresh cilantro, chopped

Steps

 * 1) Heat oil in large saucepan or Dutch oven.
 * 2) Add garlic, ginger, spices and leeks. Cook a few minutes until tender.
 * 3) Add potatoes, tomato sauce and chicken broth. Cook 10 minutes.
 * 4) Add squash and peppers; cook 15 minutes or until vegetables are tender.
 * 5) Lightly brush chicken breasts with oil. Grill approximately 10 minutes on each side, or until juices run clear.
 * 6) Cut each chicken breast into 3 or 4 large pieces and add to sauce. Reheat just before serving. Sprinkle with cilantro.