I did make this from a zaar member for the swap I am in this month but I changed quite a things in the ingredients which I have listed below, I will give a link back to the original. It was super easy to make with a wonderful end result an we loved the flavours that came through in the finished dish. The original recipe called for rice or couscous I served with couscous as I think it pairs way better with these flavours than rice. If you want to view the original recipe please click here. I am the first person to make and review this one so unfortunately there are not more photos or reviews attached to this recipe. I will say before tweaking to our taste I made as to see the taste of the meal as is and it is very good, I just preferred the extra spice.

Ingredients

1 Tablespoon olive oil
4 Boneless skinless chicken breasts
1 Onion, chopped
1/2 lb Butternut squash, peeled, seeded, cut into 3/4-inch pieces
1/4 Teaspoon ground cinnamon
1 Teaspoon ground cumin
3/4 Teaspoon garlic powder
1/2 Teaspoon turmeric
1/8 teaspoon saffron thread
1 Cup low sodium chicken broth
80g Kumquats, quartered lengthwise, seeded
150g Red currents
1 Tablespoon honey
2 Tablespoons hot mango chutney
2 Tablespoons fresh cilantro, chopped
4 Cups cooked rice or couscous (I made with couscous.)

Note: I cook my couscous in vegetable broth to give added flavour it comes out really good.

Method

1. In large heavy skilled, heat olive oil over medium-high heat.

2. Sprinkle chicken with salt & pepper, then add to skillet & brown, about 7 minutes per side.

3. Transfer chicken to plate.

4. Add a little more olive oil to the pan, add onions, cook a couple of minutes, add squash and cook stirring a couple of minutes more.

5. Add cinnamon, cumin, turmeric, garlic and saffron & stir until fragrant, about 30 seconds.

6. Add chicken stock and bring to boil, scrapping up browned bits.

7. Add chicken with any drippings from the plate, kumquats and honey to pan.

8. Simmer until chicken is cooked through, turning occasionally, about 30 minutes.

9. Add chutney, turn up the heat and cook stirring until liquid thickens to a sauce consistency.

10. Stir in coriander.

To serve: Mound couscous on a plate, place sliced chicken on top, spoon some squash and kumquats around and sprinkle with red currents. Pour sauce over chicken and around the outside of the couscous.

All photos taken by me unless otherwise stated.