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Chicken with Curry Roasted Squash

Ingredients

  • 1 medium butternut squash (about 3 pounds), cut into 3/4-inch cubes
  • 1 large red onion, chopped
  • 2 tablespoons olive oil, divided
  • 2 teaspoons curry powder
  • 1 teaspoon salt, divided
  • 3/4 teaspoon pepper, divided
  • 1-1/2 cups water
  • 1-1/2 cups uncooked whole wheat couscous
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 3/4 cup coarsely chopped dried apricots, divided
  • 3 cups coarsely shredded rotisserie chicken
  • 1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
  • Minced fresh cilantro, optional

Directions

Originally published as Curried Chicken and Butternut Squash Tagine in Fast Track 2019

Total Time
Prep: 15 min. Bake: 25 min.

Makes
8 servings

This chicken butternut squash curry is very flavorful and full of protein, fiber and phytonutrients. The addition of the apricots adds a mild sweetness to the dish. —Sharon Collison, Newark, Delaware


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Written by tasteofhome

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