Ingredients
For the chicken:
- 1.2 kg chicken breasts (about 5 breasts)
- Olive oil, for cooking
- Salt and pepper, to taste
- For the butter sauce:
- 1 cup (250 ml) Florida Orange Juice
- 3 generous cups (750 ml) butternut squash cubes
- ⅔ cup (150 ml) 5% cooking cream
- ¼ cup (60 ml) tomato paste
- ½ tablespoon (7.5 ml) lemon juice
- ½ tablespoon (7.5 ml) chopped fresh ginger
- 2 teaspoons (10 ml) curry powder
- 2 teaspoons (10 ml) garlic powder
- 2 teaspoons (10 ml) paprika
- 2 teaspoons (10 ml) garam masala
- 2 teaspoons (10 ml) onion powder
- 1 pinch Cayenne pepper
- Salt and pepper, to taste
- When serving :
- Rice (of your choice)
- Fresh chopped basil (optional)
Instruction
There’s nothing like discovering new flavours or reinventing some of our favourite dishes so we never get tired of them. Food photographer and nutritionist Laurence Bergeron prepared a recipe of butter chicken made with Florida Orange Juice.
- Preheat the oven to 400°F (200°C). Cut the chicken breasts widthwise to thin them, then cut them into small pieces.
- Place the chicken on a baking sheet lined with parchment paper. Add a drizzle of olive oil, salt, and pepper. Mix well with your hands.
- Spread the squash cubes on a second baking sheet lined with parchment paper. Drizzle with olive oil, season with salt and pepper, and mix well with your hands.
- Place both baking sheets in the oven at the same time. After 15 to 20 minutes, remove the chicken sheet from the oven (the chicken should be cooked; if not, continue cooking), stir the squash cubes, and continue cooking the squash for another 10 to 15 minutes (for a total of 30 minutes), until tender.
- Meanwhile, cook the rice according to the package directions.
- Once the squash is cooked, prepare the sauce. In an electric blender, combine the cooked squash cubes with all the sauce ingredients until smooth and homogeneous.
- Pour the sauce into a deep skillet and add the chicken. Bring to a boil over medium-low heat, stir and simmer for about 5 minutes, just to heat through and coat the chicken with the sauce.
- Serve the butter chicken over the rice and garnish with fresh basil, if desired. You could serve with roasted vegetables or a green salad, if desired.
Notes:
Time-saving tip: The squash cubes and chicken can be cooked ahead of time to speed up preparation on weeknights.
You can also use market-bought frozen squash cubes. Simply thaw and drain them well.
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