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In a small pot, bring chicken broth to a boil, continue to boil until reduced by half, then set aside.
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Heat oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pot and sauté until light golden but not cooked through, about 1 minute. Transfer chicken to bowl.
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Add onion to pot and sauté until golden, about 4 minutes. Add garlic and stir 1 minute. Add curry powder, cumin and cinnamon stick and stir 30 seconds. Add squash, parsnips, carrot, rutabaga, broth and currants.
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Cover and simmer until vegetables are tender, about 20 minutes.
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Add tomatoes, lemon zest with juice, and chicken to pot.
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Simmer until chicken is cooked through and flavors blend, about 5 minutes longer.
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Sprinkle with cilantro and serve over couscous cooked with garbanzo beans.