Cider Braised Chicken with Acorn Squash

1 large leek, washed, halved lengthwise and thinly sliced
2 ½ cups finely chopped onions
2 lbs chicken legs with skin
½ cup all purpose flour
¼ cup extra virgin olive oil8 sprigs fresh thyme leaves
6 garlic cloves, smashed
2 dried bay leaves
1 ½ tablespoons mild curry powder
1 tablespoon smoked paprika
1 teaspoon freshly ground black pepper
1 ½ teaspoons kosher salt
1 ½ teaspoons ground cumin

2 cups hard cider
4 cups low sodium chicken broth
4 cups acorn squash, peeled and diced to ½ – ¾ inch cubes. Butternut squash, or sweet potatoes can be substituted.
1-2 tablespoons apple cider vinegar
3 tablespoons chopped fresh parsley or cilantro

Preheat oven to 350 degrees.
Rinse chicken and pat dry. Place flour in a shallow bowl and coat each chicken leg with flour being sure to shake off any excess. In a large oven proof dutch oven or casserole, heat ¼ cup olive oil. Place chicken legs in hot oil and cook 5-6 minutes until brown being sure to turn chicken and brown all sides. Remove chicken from pan and reserve.
Sauté leeks, and onions on medium heat until lightly browned Add thyme, garlic, bay leaf and spices. Sauté for 1-2 minutes and immediately add cider. Bring to a boil and continue to simmer on high for 5 minutes. Add chicken stock, and reserved chicken legs. Bring back to a boil and cover. Place in the oven for 35 minutes until chicken is just cooked through.
Remove pan from the oven and take out the chicken and garlic cloves. Add squash and simmer on medium heat until tender. Add reserved chicken and continue to cook on medium for another 5 minutes. Just before removing from the heat, add 1-2 tablespoons of apple cider vinegar to taste and chopped fresh parsley.
Serve with buttered whole wheat cous cous or boiled rice.