One-Pot Spiced Chicken, Butternut Squash And Rice - cooking recipe

Ingredients

2 tbsp olive oil
1 2/3 lbs butternut squash, peeled, seeded and cut into 1-inch pieces
1 lb boneless skinless chicken thighs, trimmed and cubed
1 large onion, thinly sliced
1 tsp ground coriander
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
None None Pinch saffron threads
2 cups basmati rice, rinsed and drained
3 cups chicken stock
1 tbsp currants
1/2 cup almonds, toasted and coarsely chopped
1/4 cup dried apricots, coarsely chopped
3/4 cup fresh cilantro, coarsely chopped
1/2 cup plain yogurt
1 tbsp lime juice

Preparation

Heat half the oil in large saucepan on high heat. Cook squash, stirring occasionally, until browned. Remove from pan.
Heat remaining oil in the same pan. Cook chicken, in batches, until browned all over. Remove from pan.
Add onion to pan; cook, stirring, until soft. Add spices and saffron; stir until fragrant. Add rice; stir for 1 min. Stir in stock. Place chicken, squash and currants on top of rice; bring to a boil. Reduce heat to low; cover and simmer for 10 mins, or until stock is absorbed and rice is tender. Add almonds, apricots and cilantro; stir gently to combine. Season to taste.
Serve with combined yogurt and juice.