How To Make Squash, Chicken & Couscous One-Pot Recipe
From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.
Serves:
Ingredients
- 4 chicken thighs, bone-in and skin-on
- 1 small butternut squash, peeled, seeded, and cubed
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground paprika
- 1/4 teaspoon ground cinnamon
- 1 cup couscous
- 1 1/2 cups chicken broth
- Salt and pepper to taste
- Fresh cilantro or parsley, for garnish
Instructions
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Season the chicken thighs with salt and pepper. Heat some oil in a large, oven-safe pot or Dutch oven over medium-high heat. Brown the chicken on both sides until golden brown. Remove from the pot and set aside.
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In the same pot, add the chopped onion and sauté until softened and translucent. Add the minced garlic and cook for another minute.
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Add the cubed butternut squash and spices (cumin, coriander, paprika, and cinnamon) to the pot. Stir well to coat the squash with the spices.
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Return the browned chicken thighs to the pot, nestling them among the squash and onions. Pour in the chicken broth and bring to a simmer.
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Cover the pot and transfer it to a preheated oven at 375°F (190°C). Bake for 30 minutes.
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After 30 minutes, remove the pot from the oven and stir in the couscous. Cover the pot again and let it sit for 5-7 minutes to allow the couscous to absorb the flavors and soften.
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Fluff the couscous with a fork and adjust the seasoning with salt and pepper if needed. Serve hot, garnished with freshly chopped cilantro or parsley.
Nutrition
- Calories : 450kcal
- Total Fat : 16g
- Saturated Fat : 4g
- Cholesterol : 70mg
- Sodium : 710mg
- Total Carbohydrates : 47g
- Dietary Fiber : 7g
- Sugar : 7g
- Protein : 30g
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