Chicken with Israeli Cous Cous and Butternut Squash

Nothing beats a one pot dish.  It’s easy, and as simple as that. In this dish, I love how the chicken gives delicious flavor to the cous cous and butternut squash.  Of course you can prepare it separately, because I know there are people who don’t like their foods touching each other, so do what works for you!  There are a few ingredients you may not have on hand, like the shallots, coriander or cardamom. If you can get to a store, then great – they add such great flavor.  If not, no worries! An onion can sub for the shallots, and just leave out the spices you don’t have, and double up on the others.

Chicken with Israeli Cous Cous and Butternut Squash 

2 lbs. peeled and cubed butternut squash

1 C. dry Israeli cous cous

4 shallots, or small onion, chopped fine

6 dried apricots, cut into pieces

1 Tbsp. balsamic  vinegar

1 Tbsp. olive oil

8  chicken pieces (I used thighs only)

1 tsp. paprika

1 tsp. garlic powder

1 tsp. ground coriander seed

1 tsp. ground cardamom

1 C. boiling water

Preheat oven to 375 F. degrees. Use a large roasting pan, or baking sheet  with a rim, that will hold chicken in one layer.  (I used a rimmed cookie sheet).  Place squash, cous cous, shallots and apricots on the pan.  Sprinkle with the vinegar and oil, and stir to combine (I used my hands to toss the vegetables).

Place chicken on top of the squash.  Combine all spices and rub onto chicken skin.

Place pan in the oven and roast for 10 minutes.  After 10 minutes, open oven, and pull out tray with chicken.  Carefully pour 1 cup of boiling water into the bottom of pan, for the cous cous to absorb.  Try to distribute evenly.  Roast an additional hour, or so, depending on how big your chicken pieces are.   (I left mine in for 1 hour 20 minutes) Some of the cous cous will remain crunchy, but I loved that!

The whole family loved this recipe and I hope yours  will too! Enjoy!