Chicken Curry Shakshuka
Shakshuka is a classic North African and Middle Eastern dish. It's usually eaten for breakfast but it can be enjoyed for any meal actually. It's typically made with gently poached eggs in a simmered sauce of tomatoes and red bell pepper. You can find the recipe for my easy shakshuka hereThis fun twist swaps out the eggs with chicken and also adds a kick with curry. I make it a little more hearty with chickpeas and butternut squash. It's a delicious and comforting warm meal that you're going to love!
Ingredients
- 1 lb Chicken Breast or Thighs
- 1 Yellow Onion, Sliced into strips
- 1 Red Bell Pepper, de seeded and sliced into strips
- 3 Garlic cloves, minced
- 28 oz Canned Whole Peeled Tomatoes
- 1 tsp Paprika
- 1 tsp Cumin
- 1 tsp Salt
- 1/2 tsp Cinnamon
- 1 tsp Curry Powder
- 1 cup Butternut Squash, diced
- 15 oz Canned Chickpeas, drained
Instructions
- Over medium heat, add olive oil until warm. Add your chicken breast and sear until browned. Flip over and add your garlic, bell pepper and onion. Sear for another 3-4 minutes.
- Turn heat down to a simmer. Add your canned tomatoes. Using the back of a spoon, lightly press down onto the tomatoes to break them down a bit. Make sure its well mixed into the ingredients.
- Add your paprika, cumin, curry powder, cinnamon and salt. Mix well.
- Add butternut squash and chickpeas. Mix well. Cover with lid and let it simmer until the butternut squash is cooked through about 15 minutes.