This is a warming, mildly spiced casserole with melt – in -your- mouth braised butternut squash. However – the spices impart health benefits as well as flavour. The Cinnamon helps your body regulate blood sugar levels, while turmeric is a potent anti-inflammatory. Serve with quinoa for a gluten free alternative to couscous or low GL brown basmati rice, accompanied by steamed broccoli or tenderstem.
1 tbsp coconut oil or mild or medium olive oil
2 red onions
4 organic or free range chicken breasts, skinless, cubed.
700g butternut squash, unpeeled.
1 tsp ground cinnamon
1tsp ground ginger
1L chicken stock
fresh coriander or mint for sprinkling
1) Heat the oil in a large saucepan and sweat the onion for 3-4 minutes, then add the chicken, squash and spices and stir for another couple of minutes
2) Pour in the stock and bring to the boil, then cover and simmer for 30 minutes. Uncover and simmer for a further 10 minutes to allow the meat to cook fully and the sauce to thicken. Sprinkle with coriander, mint and back pepper before serving.