Choose a sauce pan that has a lid and can be transfered to the oven. Alternatively, you can make the entire thing in a slow cooker. This will make 4 servings.
1 pound chicken boneless skinless chicken breasts (four 4-0z pieces)
Salt and pepper chicken to taste.
Coat cooking pan with non-stick cooking spray + 2 tsp olive oil. Heat over medium heat.
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
Cook spices 30 seconds-1 minute stirring often.
Add chicken to pan. Cook 2 minutes per side. Remove chicken from pan and set aside on a plate.
To the pan, add:
1 large Vidalia onion(s), chopped
2 cup(s) butternut squash, peeled and cut into1/2-inch cubes (about 3/4 lb)
Stir and scrape the pan to incorporate the brown bits and pan drippings as the onion and squash cooks. Cook about 10 minutes on med-low heat until onion is translucent and squash has softened.
Stir into the squash mix:
3/4 cup uncooked jasmine rice, or basmati rice
3/4 cup dried apricot halves , roughly chopped
Place Chicken on top
Pour in 1-1/2 cups canned chicken broth
Bring to a boil for one minute.
Cover the pot and place in a 400 degree oven to cook for 25 minutes. Add more chicken broth 1/2 way through if the rice needs more moisture.
Garnish with minced cilantro
Rating: YUM-DILLY-ICIOUS! The fragrance while cooking will have you salivating until this dish is ready!!