Instructions: Using a Tagine dish or a heavy skillet bring the oil to a medium high heat. Season the chicken with salt and pepper. Add chicken tenders and sauté for 6-7 minutes. Add onions, garlic and sauté well. Do not burn the garlic. Add chicken broth and cook for 3 minutes. Add saffron, turmeric and curry.

Cover the dish, reduce the heat, and cook for 5 to 7 minutes. Add carrots, squash and red bell peppers. Season with salt and pepper and simmer till the veggies are tender (about 7 minutes). Add yogurt and fresh mint and mix well. Add a dollop of yogurt on top for garnish. Serve it with nice white or brown rice like Jasmine or Basmati.



1 pound chicken tenders 3 tablespoons olive oil
2 tablespoons diced onions 4 cloves crushed garlic
1 cup chicken broth 1 teaspoon saffron
1teaspoon turmeric 1 tablespoon ground curry
2 cups diced carrots 2cups diced butternut squash
1 cup sliced red bell peppers 1/2 cup yogurt
Salt and pepper to taste 1/2 chopped fresh mint (garnish)
1 large tbsp fresh plain yogurt (garnish)