1/2 t cumin seeds
2-4 pieces chicken (1 1/2 lbs.)
2-4 gloves garlic, chopped
salt and pepper
1 med. potato, cut into 1" cubes
1/2 red or orange pepper, cut into 1" pieces
1/2 small yellow summer squash
1/2 cups brocolli florets
3 T. rice wine or white wine vinegar
3 T. orange juice
1/2 t dried oregano
1/2 t paprika
1/4 t. ground allspice
1/4 t. crushed red pepper flakes
Preheat over to 450. Coat 2-qt.
Dutch oven with cooking spray.
Sprinkle cumin seeds over bottom of pot.
Top with chicken; sprinkly with garlic, salt and pepeer. Layer vegetables over chicken.
In bowl mix remaining ingredients with 1/4 t pepper; pour over vegetables.
Bake until chicken is no longer pink inside and veggies are tender. 45 minutes.