Easy Roasted Squash Chicken – Curry Version

Easy Roasted Squash Chicken - Curry Version

Prep Time: 15 Minutes 
Cook Time: 25 Minutes 
Quantity: 6 Servings 
433 calories per serving
1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)
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Ingredients

  • One cup of fresh cold water
  • One teaspoon of salt
  • One small or medium chicken
  • One teaspoon of pepper
  • Two teaspoon curry powder
  • Two teaspoons extra virgin olive oil
  • One large onion (chopped)
  • One butternut squash (medium sized which is to be cut into three-fourths-inch cubes)
  • Fresh cilantro (Minced)
  • One can of garbanzo beans and chickpeas (rinsed and drained)
  • One cup of chopped apricots (dried)
  • A can of sodium-based chicken broth
  • One cup of whole wheat (uncooked and couscous)

Steps :

  1. Make sure to preheat the oven to about 425 degrees.
  2. Place onions and squash in a baking pan.
  3. Drizzle the same with around one tablespoon of vegetable oil along with curry powder, half a teaspoon of pepper and salt.
  4. Toss in the coat and keep roasting until twenty-five to thirty minutes.
  5. Put some fresh water in a small size saucepan and do make sure to bring the oil and water to a boil.
  6. Do not forget to keep stirring. After removing it, allow it to cool down so that the water gets completely absorbed. Then go ahead to fluff with a fork.
  7. After doing all this mix the broth half a cup of apricots and so bring them to a simmer.
  8. Add your chicken, squash mixture, chickpeas and the left pepper and salt.
  9. Heat the mixture thoroughly, while also stirring the same.

Your dish is ready to be served.
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1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)
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