CHICKEN & VEGETABLE CURRY COUSCOUS
For my busy family, a partly homemade one-pot meal is the best way to get dinner done in a hurry. Use your favorite blend of frozen veggies and serve with toasted pita bread for smiles all around. -Elizabeth Hokanson, Arborg, Manitoba
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a cast-iron or other heavy skillet, heat butter over medium-high heat. Add chicken; cook and stir until no longer pink., Add vegetable blend, water and contents of couscous seasoning packet. Bring to a boil; stir in couscous and raisins. Remove from heat; let stand, covered, until water is absorbed, about 5 minutes. Fluff with a fork.
Nutrition Facts : Calories 273 calories, Fat 4g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 311mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 4g fiber), Protein 21g protein. Diabetic Exchanges
CHICKEN WITH CURRY ROASTED SQUASH
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
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 425°. Place squash and onion in a 15x10x1-in. baking pan. Drizzle with 1 tablespoon oil and sprinkle with curry powder 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.
Nutrition Facts : Calories 463 calories, Fat 9g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 420mg sodium, Carbohydrate 69g carbohydrate (12g sugars, Fiber 14g fiber), Protein 32g protein.
SQUASH, CHICKEN & COUSCOUS ONE-POT
Use up leftovers in this superhealthy one-pot, packed with vital nutrients
Provided by Good Food team
Categories Main course, Supper
Time 1h
Number Of Ingredients 10
Steps:
- Heat a large non-stick casserole dish or pan on the hob. Add the harissa, spices and onions, stir and cook gently for 10 mins until soft. Add chicken and brown for 5-10 mins. Add squash, stirring to combine, and a splash of water if it starts to stick. Cook for 5 mins more.
- Tip canned tomatoes into the pan with ½ can of water, cover and simmer for 20-30 mins. Add the lemon zest and juice, cherry tomatoes, couscous and seasoning. Cover and turn off the heat. Leave on the hob for 10 mins, then stir through the coriander and serve.
Nutrition Facts : Calories 283 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 16 grams sugar, Fiber 6 grams fiber, Protein 25 grams protein, Sodium 0.53 milligram of sodium
COUSCOUS-STUFFED ACORN SQUASH
Our Test Kitchen combined this popular winter squash with couscous, cherries, walnuts and seasonings and served it in the shell. Even kids will like this flavorful and filling dish.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Cut squash in half; discard seeds. Place squash cut side down in an ungreased 13-in. x 9-in. baking dish; add water. Bake, uncovered, at 350° for 40-45 minutes or until tender. , In a small saucepan, bring apple juice to a boil; stir in couscous. Cover and remove from the heat; let stand for 5 minutes or until liquid is absorbed. Fluff with a fork., Scoop out squash, leaving a 1/4-in. shell. Cut pulp into 1/2-in. pieces; place in a bowl. Stir in the couscous, cranberries, walnuts and onion. Combine the butter, brown sugar, salt and cinnamon; drizzle over couscous mixture and toss gently. Spoon into squash shells. Serve immediately.
Nutrition Facts :
MAPLE-ROASTED CHICKEN & ACORN SQUASH
When I became a new mother, my mom helped me find comforting and simple recipes to have on hand. This terrific roast chicken is a happy discovery. -Sara Eilers, Surprise, Arizona
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 450°. Cut squash lengthwise in half; remove and discard seeds. Cut each half crosswise into 1/2-in. slices; discard ends. Place squash, carrots and onion in a greased 13x9-in. baking pan; top with chicken, skin side down. Roast 10 minutes., Turn chicken over; drizzle with maple syrup and sprinkle with salt and pepper. Roast 25-30 minutes longer or until a thermometer inserted in chicken reads 170°-175° and vegetables are tender.
Nutrition Facts : Calories 363 calories, Fat 14g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 497mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges
CURRY CHICKEN WITH COUSCOUS AND ACORN SQUASH
Make and share this Curry Chicken With Couscous and Acorn Squash recipe from Food.com.
Provided by Sarah Mills
Categories Curries
Time 55m
Yield 6 stuffed squash, 6 serving(s)
Number Of Ingredients 17
Steps:
- PREPARE COUS COUS.add cous cous to boiling cup of water. remove from heat and cover for 5 minutes.
- 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.
- 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.
- add cous cous to curry chicken and remove from heat. stuff cooked acorn squash with cous cous and chicken mixture.
Nutrition Facts : Calories 649.4, Fat 18.2, SaturatedFat 7.8, Cholesterol 82.2, Sodium 205.5, Carbohydrate 99.7, Fiber 11.3, Sugar 20, Protein 30.6
HOME-STYLE CHICKEN CURRY
A rustic and authentic quick Indian one-pot packed with tonnes of hot Asian spices and fragrant coriander.
Provided by Roopa Gulati
Categories Dinner, Main course
Time 45m
Number Of Ingredients 15
Steps:
- Roughly chop 1 large onion, transfer to a small food processor, and add 3 tbsp of water - process to a slack paste. You could use a stick blender for this or coarsely grate the onion into a bowl - there's no need to add any water if you are grating the onion. Tip into a small bowl and leave on one side.
- Put 6 roughly chopped garlic cloves and 50g roughly chopped ginger into the same food processor and add 4 tbsp water - process until smooth and spoon into another small bowl. Alternatively, crush the garlic to a paste with a knife or garlic press and finely grate the ginger.
- Heat 4 tbsp vegetable oil in a wok or sturdy pan set over a medium heat.
- Combine 2 tsp cumin seeds and 1 tsp fennel seeds with a 5cm cinnamon stick and 1 tsp chilli flakes and add to the pan in one go. Swirl everything around for about 30 secs until the spices release a fragrant aroma.
- Add the onion paste - it will splutter in the beginning. Fry until the water evaporates and the onions turn a lovely dark golden - this should take about 7-8 mins.
- Add the garlic and ginger paste and cook for another 2 mins - stirring all the time.
- Stir in 1 tsp garam masala, 1 tsp turmeric, and 1 tsp caster sugar and continue cooking for 20 secs before tipping in a 400g can chopped tomatoes.
- Continue cooking on a medium heat for about 10 mins without a lid until the tomatoes reduce and darken.
- Cut 8 skinless, boneless chicken thighs into 3cm chunks and add to the pan once the tomatoes have thickened to a paste.
- Cook for 5 mins to coat the chicken in the masala and seal in the juices, and then pour over 250ml hot chicken stock.
- Simmer for 8-10 mins without a lid until the chicken is tender and the masala lightly thickened - you might need to add an extra ladleful of stock or water if the curry needs it.
- Sprinkle with 2 tbsp chopped coriander and serve with Indian flatbreads or fluffy basmati rice and a pot of yogurt on the side.
Nutrition Facts : Calories 382 calories, Fat 17.7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 10.7 grams carbohydrates, Sugar 7.4 grams sugar, Fiber 2.1 grams fiber, Protein 46.8 grams protein, Sodium 0.8 milligram of sodium
CHICKEN CURRY IN ROASTED ACORN SQUASH
Make and share this Chicken Curry in Roasted Acorn Squash recipe from Food.com.
Provided by jenlyn33922
Categories Curries
Time 45m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 450°.
- Cut the squash in half. Rub it with half the oil and the salt and pepper.
- Place on baking sheet and roast until flesh is soft and brown, about 25 minutes.
- While squash is roasting, heat the remaining oil in large pan over medium heat. add the chicken, bell pepper and onion. Sauté for 3 minutes then add the curry powder, milk and raisins. Mix thoroughly. Simmer over low heat for 10 minutes.
- Serve a scoop of the chicken curry inside the roasted squash, garnish with cilantro.
More about "curry chicken with couscous and acorn squash recipes"
CURRIED CHICKEN WITH COUSCOUS RECIPE
From beachbodyondemand.com
4.4/5 (31)Total Time 42 minsCategory Main CourseCalories 419 per serving
- Heat water, ½ cup coconut milk, and ¼ tsp. salt in medium saucepan over medium high heat. Bring to a boil. Gradually stir in couscous. Remove from heat. Let stand, covered, for 5 minutes. Remove cover and fluff with a fork.
- Combine remaining ¾ tsp. salt, flour, and curry powder in a resealable plastic bag. Add chicken, seal the bag, and toss gently to coat.
CHICKEN AND ACORN SQUASH COCONUT CURRY
From thenoshery.com
Estimated Reading Time 3 mins
- Heat a large heavy bottom pot over medium-high heat. Melt ghee in the pot, add onions, garlic, and ginger, saute until fragrant, about 3 minutes.
- Add the diced chicken, acorn squash, coconut milk, stock, curry powder, turmeric and salt to the pot and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer gently until the squash is tender, about 20 minutes.
- Uncover and mash some of the squash to thicken the curry. Enjoy the curry alone or served over rice or cauliflower rice. Garnish with cilantro and lime.
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