Curry Chicken With Couscous and Acorn Squash

Submitted by Sarah Mills

"Colorful fall or winter dish."

 

• Ready In: 55mins
• Ingredients: 17
• Yields: 6 stuffed squash
• Serves: 6

ingredients

• 6 acorn squash
• 236.59 ml dry couscous
• 236.59 ml water
• 236.59 ml golden raisin
• 59.14 ml butter
• 4 chicken breasts, chopped into 1 inch pieces
• 1 red bell pepper, diced
• 1 medium onion
• 2 garlic cloves, crushed
• 29.58 ml curry powder
• 14.79 ml honey
• 236.59 ml chopped mushroom
• 236.59 ml sweet corn
• 118.29 ml chicken broth
• 4.92 ml black pepper
• 4.92 ml Hungarian paprika (optional, to spice it up)
• 1 bunch scallion, chopped

directions

1. PREPARE COUS COUS.add cous cous to boiling cup of water. remove from heat and cover for 5 minutes.
2. PREPARE SQUASH.Preheat oven to 400 degrees. cut tops off of squash, clean out seeds and place open side down in pan with 1/4 of water. bake for 35 minutes or until tender.
3. PREPARE CHICKEN.saute onion, chicken, garlic, curry powder, pepper and paprika in butter for 3-5 minutes until onions are tender. Add bell pepper, corn, scallions, honey and broth. Bring to a boil and reduce to a simmer. Cook until chick is no longer pink.
4. add cous cous to curry chicken and remove from heat. stuff cooked acorn squash with cous cous and chicken mixture.