In 4-5 quart dutch oven, whisk chicken broth, tomato paste, cumin,
salt cayenne and cinnamon until blended.
Stir in remaining ingredients and bring to a gentle boil. Cover,
reduce heat and simmer 25-40 minutes until squash is tender and
chicken is opaque near the bone.
Serve over rice or couscous or with toasted pita to soak up juices.
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