4 small chicken breasts 2 tablespoons olive oil 1 teaspoon cumin seed, crushed 3 cloves garlic, minced 1 small white onion, chopped 1 1/2 cup frozen corn 1 large pattypan squash OR 2 medium zucchini 1 can (10-ounce size) diced tomatoes with roasted garlic 1/2 cup water (more as needed) salt and pepper
Cut chicken breasts into bite-size pieces. Heat olive oil in a Dutch oven or large skillet. Saute chicken with half of the cumin seed and half of the garlic until brown. Add onion halfway through browning. While chicken is browning, remove corn from cob and dice squash. When chicken is browned, add remaining ingredients, including enough water to achieve desired consistancy. Cover pan and simmer until squash and corn are tender.