1 tablespoon fresh ginger, finely grated
1 lb boneless, skinless chicken breasts, sliced
2 tablespoons olive oil
1 tablespoon garam masala (spice blend)*
1/2 teaspoon kosher salt
4 cups frozen (or fresh) cubed winter squash
1/2 cup dried sweetened cranberries
1 (14.5-oz) can chicken broth
2 (10-oz) packages frozen brown rice
1/4 cup shelled, roasted pumpkin seeds (or pepitas)
- Peel ginger and grate. Cut chicken into 1/2-inch thick slices (wash hands).
- Preheat large, nonstick sauté pan on medium 2–3 minutes. Place oil in pan, then add ginger; cook 1–2 minutes, stirring constantly, or until very fragrant. Add chicken, garam masala, and salt to pan; cook 3–4 minutes, stirring occasionally, or until chicken begins to brown. Remove chicken from pan.
- Add squash, cranberries, and broth to same pan; bring to a boil. Reduce heat to medium-low; simmer 6–8 minutes or until squash is tender. Meanwhile, cook rice following package instructions. Transfer rice to serving bowl.
- Return chicken to pan with squash mixture; cook 4–5 minutes and until chicken is 165°F. Spoon chicken mixture over rice; sprinkle with pumpkin seeds. Serve.
*If garam masala isn't available, use 1 teaspoon each cinnamon and coriander plus 1/2 teaspoon each cumin and curry powder.
Aprons Advice: Give this recipe a restaurant-quality finish by topping with some fresh pineapple chunks, sliced green onions, or a spoonful of mango chutney.
Recipe Source: Jamie I., 2015 Recipe Contest Finalist