FoodLink - Purdue Extension

Potatoes and Leeks with Chicken

This hearty main dish is sure to be a family favorite!

Recipe adapted from Fruits & Veggies More Matters.

10 min
40 min
Total Time
50 min
Servings: 8


2 tablespoons olive oil
3 garlic cloves (minced)
2 tablespoons ginger root (chopped)
2 teaspoons curry powder
1/2 teaspoon dried chillies (crushed)
1/4 teaspoon allspice
1/4 teaspoon cinnamon
3 potatoes (peeled and cut into 1-inch chunks)
1 cup low-sodium tomato sauce
2 cups low-sodium chicken broth
3 cups butternut squash (peeled and cubed)
2 red sweet peppers (diced)
4 boneless chicken breasts


  1. Heat 1 tablespoon of the olive oil in a large saucepan or Dutch oven.
  2. Add garlic, ginger, spices, and leeks. Cook for a few minutes over medium heat until tender.
  3. Add potatoes, tomato sauce, and chicken broth. Bring to a simmer, and cook for 10 minutes.
  4. Add squash and peppers, and continue to simmer until vegetables are tender (about 15 minutes).
  5. Meanwhile, lightly brush chicken breasts with 1 tablespoon of the olive oil.
  6. Grill chicken until juices run clear (about 10 minutes on each side).
  7. Cut each chicken breast into 3 or 4 large pieces and add to sauce.
  8. Serve.