Prep 10 mins
Cook 30 mins
This delicious recipe is really fast to put together, especially if your local store sells cut pre-cut butternut squash, it can easily be adapted for vegetarians by using cooked or canned chickpeas instead of the chicken.
- 2 tablespoons olive oil
- 2 cups chopped onions
- 2 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon ground turmeric
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon ground ginger
- 1 lb boneless skinless chicken breast, cut into bite-sized pieces
- 8 ounces about 2 cups peeled and cubed butternut squash
- 1⁄3 cup halved potted black oil-cured olives
- 2⁄3 cup pitted prunes, chopped
- 1⁄2 cup fresh cilantro leaves (optional)
- 1⁄2 cup fresh flat leaf parsley (optional)
- Heat oil in a dutch oven or heavy pot over medium heat. Add onion; cook, stirring occasionally, until soft and golden, for about 8 minutes. Raise the heat to medium high and stir in the garlic. Cook until it becomes fragrant, for about 1 minute.
- Stir the cumin and the other spices into the onions. Cook for 1 minute, stirring constantly. Add the chicken pieces and coat with the spices.
- Add 1 cup of water, and stir well to remove spices from the bottom of the pan. Add squash, olives, and prunes; bring to a boil. Cover, reduce heat to medium-low, and simmer 10-15 minutes or until squash is tender. Taste for salt. Garnish with cilantro and parsley. Serve with Basic Couscous.
- Recipe adapted from Cooking Light, November 2009.
Ooh, loved this, much easier than it might initially look! Other than leaving out prunes (just didn't fancy them!! sorry!), I made this as directed, the olives are a lovely touch, this is a very satisfying dish and so easily prepared. Even better next day ;) As suggested, served with couscous, excellent choice with this recipe. Yum, loved it, thank you Elizabeth, made for PRMR tag game