Taste of Home
Chicken with Curry Roasted Squash
TOTAL TIME: Prep: 15 min. Bake: 25 min.
YIELD: 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
Ingredients
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1 medium butternut squash (about 3 pounds), cut into 3/4-inch cubes
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1 large red onion, chopped
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2 tablespoons olive oil, divided
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2 teaspoons curry powder
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1 teaspoon salt, divided
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3/4 teaspoon pepper, divided
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1-1/2 cups water
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1-1/2 cups uncooked whole wheat couscous
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1 can (14-1/2 ounces) reduced-sodium chicken broth
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3/4 cup coarsely chopped dried apricots, divided
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3 cups coarsely shredded rotisserie chicken
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1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
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Minced fresh cilantro, optional
Directions
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1.
Preheat oven to 425°. Place squash and onion in a 15x10x1-in. baking pan. Drizzle with 1 tablespoon oil and sprinkle with curry powder and 1/2 teaspoon each salt and pepper; toss to coat. Roast 25-30 minutes or just until squash is tender, stirring halfway.
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2.
In a small saucepan, bring water and remaining oil to a boil. Stir in couscous. Remove from heat; let stand, covered, 5 minutes or until water is absorbed. Fluff with a fork.
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3.
Meanwhile, in a 6-qt. stockpot, combine broth and 1/2 cup apricots; bring to a simmer. Add chicken, garbanzo beans, squash mixture and remaining salt and pepper; heat through, stirring gently. Serve with couscous; top with remaining apricots. Sprinkle with cilantro if desired.
Nutrition Facts
1 serving: 463 calories, 9g fat (2g saturated fat), 62mg cholesterol, 420mg sodium, 69g carbohydrate (12g sugars, 14g fiber), 32g protein.
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