Moroccan Chicken Curry

Ingredients

• 1 tablespoon olive oil
• 1½ pounds chicken breast, cut into 1-inch pieces
• 2 cups low-sodium chicken broth
• 5 cups butternut squash, cubed
• ½ cup golden raisins

Paste:

• 1 onion, coarsely chopped
• 3 cloves garlic
• 1 tablespoon honey
• 1½ tablespoons red wine vinegar
• 1 tablespoon fresh ginger
• 3 tablespoons tomato paste
• 1 teaspoon turmeric
• 2 tablespoons garam masala

Directions

1. Using a food processor or a blender, process the onion, garlic, honey, vinegar, ginger, tomato paste, turmeric, and garam masala until it forms a paste.
2. Heat olive oil in a large pan. Add the chicken and cook thoroughly. Add the paste, broth and butternut squash.
3. Bring to a low simmer for 20 minutes or until squash is tender. Stir in the raisins and cook for 5 more minutes. Serve over rice or with naan bread.

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