1 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. cinnamon
2 tsp. white wine vinegar
3 garlic cloves
3 tbsp. vegetable oil
8 chicken thighs
1 lg. onion, sliced thin
2 tomatoes, coarsely chopped
4 med. zucchini, scrubbed, quartered lengthwise, and cut crosswise into 3/4 inch pieces
1/2 c. chicken broth
1 to 2 tbsp. drained minced jalapeno pepper (wear rubber gloves)
1 red bell pepper, cut into 1/2 inch pieces
1 c. fresh or thawed frozen corn
1/4 tsp. dried oregano, crumbled
1/2 c. coarsely grated Monterey Jack

In a small bowl, whisk together the cumin, chili powder, cinnamon, vinegar, 1 of the garlic cloves, (minced and mashed to a paste with a pinch of salt), 1 tablespoon of the oil, salt and pepper to taste. Coat the chicken with the spice paste and grill it on an oiled grill set about 6 inches over glowing coals (or in an oiled ridged grill pan set over moderately high heat) turning it once, for 12 to 15 minutes on each side until cooked through.

Cook the onion in 2 tablespoons oil over moderate heat until golden; add the remaining 2 minced garlic cloves and the tomatoes, then cook mixture over moderate heat for 5 minutes. Add the remaining ingredients EXCEPT Monterey Jack. Simmer 20 minutes, or until zucchini and bell pepper are tender.

In a large flame-proof shallow casserole, combine the zucchini mixture and the chicken, sprinkle the Monterey Jack over the top, and broil the mixture under a preheated broiler about 6 inches from the heat for 1 minute, or until cheese is bubbling. Serves 4 to 8.