icon-freeshipping  Free Shipping On Orders Over $49 View Details

Mid-Eastern Blend - Chicken & Butternut Squash

Chicken & Butternut Squash with AcroAma Mid-Eastern Blend

Buttons wide blend2
Bookmark and Share
Print Friendly and PDF


Ingredients :

  • 1 t Fish Sauce
  • 1 T Chili Garlic Sauce
  • 1 Yellow Onion, diced
  • 1/2 c Broccoli, chopped
  • 4 cloves Garlic,
  • 1 Leek, thinly sliced
  • 1 small Butternut Squash, halved
  • 1 Rutabaga, peeled and chopped
  • 2 Carrots, peeled and sliced
  • 1 can Coconut Milk
  • 2 T Coconut Aminos (or soy sauce, not gluten free if using soy sauce)
  • 3 T  Mid-Eastern Blend
  • Makes 1-2 Servings

By Jayme Reed @ blissonthis

Directions :

Preheat oven to 400 degrees F.

  1. Place butternut squash halves on a large baking sheet flesh side up. Drizzle with EVOO and season with salt and black pepper. Also, add rutabaga tossed in EVOO and salt and pepper. Roast 35 minutes or until flesh is fork-tender.
  2. Heat the olive oil in a large work or saute pan over medium high heat. Add the garlic and ginger and cook for 30 to 60 seconds.
  3. Add the leek and onions and cook for 3 to 4 minutes. Transfer them from the pan to a bowl and set aside.
  4. Add more oil to the pan if necessary, then add the chicken. Stir-fry until browned on all sides. Return the onion mixture to that pan.
  5. Add the Mid-Eastern Blend  and stir-fry in the pan for a minute to bring out the flavors (your kitchen will smell delectable at this point).
  6. Add the coconut milk, coconut aminos, and carrots, bring to a bill, then lower the heat and simmer for 3 to 5 minutes. 
  7. Add the broccoli and simmer for another 10 minutes, stirring occasionally.
  8. Around this time, your squash and rutabaga should be done. Remove from oven and let cool. Then peel butternut squash and cube. Add the squash and rutabaga into the curry.
  9. Serve with organic brown rice.

Recipes By Category

ShareRecipe copy


youtube socialsocial icon facebooksocial icon googleplussocial icon pinterestsocial icon twitter