Easy Roasted Squash Chicken - Curry Version

Table of Contents

Prep Time: 15 Minutes 
Cook Time: 25 Minutes 
Quantity: 6 Servings 
433 calories per serving
[ratings]

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)

Make sure to preheat the oven to about 425 degrees.
Place onions and squash in a baking pan.
Drizzle the same with around one tablespoon of vegetable oil along with curry powder, half a teaspoon of pepper and salt.
Toss in the coat and keep roasting until twenty-five to thirty minutes.
Put some fresh water in a small size saucepan and do make sure to bring the oil and water to a boil.
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.
After doing all this mix the broth half a cup of apricots and so bring them to a simmer.
Add your chicken, squash mixture, chickpeas and the left pepper and salt.
Heat the mixture thoroughly, while also stirring the same.

Easy Roasted Squash Chicken – Curry Version