This was inspired by a Squash, chicken and couscous recipe at BBC Good Food - but, then heavily adapted as I could see that the squash was never going to cook, and I wanted to use some different ingredients as that was what we had.
M said that he'd like this with pasta - so that's how he's having it tonight, I preferred it over a portion of curly kale. There's something about the pairing of a rich tomato based sauce with the iron-yness (it's a word) of dark green veggies.
Chicken and butternut squash stew
Fry light spray (you could use olive oil - about a tablespoon)
3 cloves of garlic, crushed
1 red chilli (or appropriate amount of lazy chills)
2 red onions, peeled and diced
2 tbsp harrisa paste
1 tsp ground cumin
1tsp ground coriander
2 chicken breasts, diced
2-3 medium carrots, peeled and diced
1 medium sweet potato, peeled and diced
1 butternut squash, roasted in advance
140g of quinoa, washed in advance
1 punnet (or thereabouts) of cherry tomatoes, quartered
1 litre passata
Fresh coriander to serve (lots if you're me, none if you're M)
Salt and pepper
Spray a large pan with the Fry light, and add the garlic, and chilli, gently frying until you can smell them
Add the onions and spices and cook on a low heat for about 10 minutes - you want the onions completely soft, but not caramelised
Add the chicken and brown off - about 8 minutes
Add the veggies, soaked quinoa, cherry tomatoes and passata
Bring to a gentle simmer and cook until the veggies are soft, and the quinoa cooked through. It took about half an hour
Serve as you like - either as it is, or with green veggies, or pasta and a liberal sprinkling of that coriander.
This is today's Blog Every Day November post - on the prompt Food Glorious Food.