Recipe: Curried Honey Dijon Chicken with Coconut Butternut Squash

Meal: Curried Honey Dijon Chicken with Coconut Butternut Squash

Coconut Butternut Squash

1 tablespoon oil

1 teaspoon garlic (chopped)

1 teaspoon ginger (grated)

2 cups butternut squash (cut into 1 inch cubes)

1/2 cup coconut milk

1 tablespoon palm sugar (or sugar)

1 tablespoon lime juice

1 tablespoon fish sauce

1/2 teaspoon chili sauce

1 handful coconut (toasted)

1 handful cilantro (chopped)

Chicken

1/4 cup honey

1/4 cup Dijon mustard

1 tablespoon curry powder

2 tablespoons soy sauce

pepper to taste

chicken tenders

Coconut Butternut Squash

Heat the oil in a pan.

Add the garlic and ginger and saute until fragrant, about a minute.

Add the squash, coconut milk, sugar, lime juice, fish sauce, chili sauce, cover and simmer until the squash it tender, about 30 minutes.

Set the squash aside and reduce the liquid.

Pour the reduced coconut milk onto the squash and garnish with coconut and cilantro.

Chicken

Mix everything but the chicken in a bowl.

Add the chicken, cover and marinate in the fridge for at least an hour.

Place the chicken in a baking dish (reserving the marinade) and cover with foil.

Bake in a 375F oven for 20 minutes.

Remove the foil and brush on some of the marinade.

Bake uncovered until the juices run clear, about 20-30 minutes, brushing with the marinade periodically.

http://www.closetcooking.com/2008/11/curried-honey-dijon-roasted-chicken.html