Step 1

In a large pan, heat vegetable oil over medium-high heat. Cook chicken for 2 to 3 minutes per side until browned.

Step 2

Reduce heat to medium and add onion, garlic, cumin, cinnamon, clove, salt, and pepper. Sauté for 2 to 3 minutes or until onions have softened.

Step 3

Add carrots, squash, spinach, dried apricots, and almonds. Stir well and add broth.

Step 4

Cover and simmer for 20 minutes until the chicken is tender and sauce has reduced. Use a digital food thermometer to check that the chicken has reached an internal temperature of 74 °C (165 °F).

Step 5

Stir in lima beans to warm through and remove from heat.

Step 6

Enjoy with brown rice or quinoa.