One-Pot Chicken & Butternut Squash Stew

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Chicken breast

  Broilers or fryers, meat only, raw

  2 breast fillet or 236g

• Onions

  Raw

  1 medium or 110g

• Cumin

  Spices, cumin seed

  ¾ tbsp, whole or 5g

• Ginger

  Spices, ground

  ½ tbsp or 3g

• Paprika

  Spices

  ¼ tbsp or 2g

• Coriander seed

  Spices

  ¼ tbsp or 1g

• Cinnamon

  Spices, ground

  ⅛ tbsp or 1g

• Salt

  Table

  ½ tsp or 3g

• Chicken broth

  Soup, canned, less/reduced sodium

  3 cup or 720g

• Squash

  Winter, butternut, raw

  2 cup, cubes or 280g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  2 cup or 480g

• Couscous

  Dry

  1 ½ cup or 260g

Directions

1. Heat olive oil in a large nonstick skillet over medium-high heat. Add the chopped chicken and onion; cook for about 3 minutes, stirring frequently, until the chicken is golden brown and the onion is translucent.
2. Stir in the spices and 1/4 teaspoon of salt; cook for 1 minute. Add 1 cup of chicken broth, squash, and crushed tomatoes. Bring to a boil, reduce heat, cover, and simmer for 20 minutes or until the chicken is cooked through and the squash is tender.
3. Meanwhile, bring the remaining 2 cups of chicken broth to a boil in a saucepan over medium-high heat. Whisk in the couscous and the remaining 1/4 teaspoon of salt. Remove from heat, cover, and let stand for 5 minutes. Fluff with a fork.
4. Serve the couscous in a bowl or on individual plates and top evenly with the chicken mixture. Drizzle with pan juices.