Moroccan Vegetable Chicken Tagine

Ingredients

• 1 medium butternut squash (about 3 pounds), peeled and cut into 1-inch cubes
• 2 medium red potatoes, cut into 1-inch cubes
• 1 medium sweet potato, peeled and cut into 1-inch cubes
• 1 large onion, halved and sliced
• 2 garlic cloves, minced
• 6 chicken leg quarters, skin removed
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup dried apricots, chopped
• 1/2 cup dried cranberries, chopped
• 2 tablespoons all-purpose flour
• 1 can (14-3/4 ounces) reduced-sodium chicken broth
• 1/4 cup chili sauce
• 1 tablespoon minced fresh gingerroot
• 1 teaspoon curry powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• Hot cooked couscous, optional