Ingredients

2 tbsp (25 mL) paprika 1 tsp (5 mL) each dried thyme and dry mustard 1/2 tsp (2 mL) each cayenne and ground cloves 1/4 tsp (1 mL) each salt and pepper 4 chicken legs, separated into thighs and drumsticks 1 tbsp (15 mL) vegetable oil 2 Ontario Onions, sliced 2 cloves Ontario Garlic, minced 1 tbsp (15 mL) minced fresh gingerroot (or 1 tsp/5 mL powdered ginger 1 can (14 oz/398 ml) tomatoes, chopped 2 tbsp (25 mL) each packed brown sugar and soy sauce 1 Ontario Butternut Squash, peeled and coarsely cubed (7 cups/1.750 L) 1 tbsp (15 mL) cornstarch chopped fresh parsley

Description

In Large Bowl, Combine Paprika, Thyme, Mustard, Cayenne, Cloves, Salt And Pepper; Add Chicken And Roll To Coat Well. In Large Deep Skillet Or Shallow Saucepan, Heat Oil Over Medium Heat; Brown Chicken Well, In Batches, Removing To Plate. Pour Off All But

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