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

  Crushed, canned

  1 can (15 oz) or 425g

• Couscous

  Dry

  1 ½ cup or 260g

Directions

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

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