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
- 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) garbanzo beans or chickpeas, rinsed and drained
- Minced fresh cilantro, optional
Directions
- Preheat oven to 425°. Place squash and onion in a 15x10x1-in. baking pan. Drizzle with 1 tablespoon oil and sprinkle with <a href="https://promo-gift.store/article/what-is-curry-powder/%22%3Ecurry powder</a> and 1/2 teaspoon each salt and pepper; toss to coat. Roast 25-30 minutes or just until squash is tender, stirring halfway.
- 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.
- 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.
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