Holy snow-storm Batman! This recipe was inspired by my need for something healthy and comforting on this:
Snowy-SNOW day!
At the risk of sounding narcissistic I'll say that these pictures really dont do this recipe justice. It is seriously delicious! What I love about it is that its really very comforting and homey while using flavors that are unique and out of the ordinary.
Moroccan Butternut Squash and Chicken Curry
About 3 cups (about 1/2 of a large)diced butternut squash
1 can Garbanzo Beans, rinsed and drained
1 can Petite Diced Tomatoes
1/2 cup Chicken Broth
1 cup Diced Onion
1/2 cup Golden Raisins
1 tsp (or one clove) Minced Garlic
3 Tbsp Brown Sugar
1 Tbsp McCormick Moroccan Seasoning
4 Chicken Tenderloins or 2 Chicken Breasts Halved
1 Tsp Sea Salt
1/2 Tsp Black Pepper
Combine all ingredients in crock-pot, lay chicken on top, and cook on low for 6 hours (8 if chicken is frozen) or high for 3 to 4.
Once you smell this Moroccan Seasoning, your nose will know exactly what we are up to.
For those of you who have a hard time with the knife. Let me save you from yourself. Leave the veggie peeler out of this. Here's the easiest way to cut up these big ole butternut squash:
Ingredients.
Mix.
Adorn with chicken. Sprinkle with salt.
Serve over rice. We used wild rice/lentil mix.
Devour.
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