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Braised Chicken with Butternut Squash

braised chicken with butternut squash and kale
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Seasonal flavors and ingredients are at their best in this really tasty and comforting dish. The fact that it is also really good for you is a bonus. If you are vegetarian, you can make this dish without the chicken. It is a great way to enjoy butternut squash and kale. Enjoy this braised chicken with butternut squash over quinoa or brown rice. It is warming, hearty and satisfying. I hope you enjoy this braised chicken with butternut squash and kale. For more information on, “Getting the most from your cooking oils” please see the link to the cooking tip in the recipe notes.

  • Author: Eating Enchanted
  • Yield: 4 1x
  • Category: Dinner, Lunch, Main Dish
  • Cuisine: American

Ingredients

Scale
  • 2 large boneless skinless chicken breast (preferably free range organic)
  • 1/2 large organic butternut squash (peeled, seeded and cubed)
  • 3 large garlic cloves (thinly sliced)
  • 2 tbsp fresh ginger root (peeled and finely chopped)
  • 2 cups chicken or veggie stock (preferably organic)
  • 2 tsp sesame or avocado oil
  • 1 tsp red palm oil (see recipe notes for more info)
  • 5 large organic kale leaves (deribbed and chopped)
  • 2 tsp ground cinnamon
  • 2 tsp coriander seeds
  • 2 tsp ground cumin
  • 1 pinch cloves
  • 2 tsp apple cider vinegar
  • sea salt
  • freshly ground pepper
  • 1 tsp ground turmeric

Instructions

  1. Season the chicken on both sides with salt and pepper. Heat a large deep sided skillet over medium high heat. Warm the sesame or avocado oil in the pan. Once it is hot, add the chicken and sear it for approximately 5 minutes on each side. Remove the chicken from the pan, set aside and keep warm.
  2. Add the palm oil to the pan. Then add the garlic, ginger, and the butternut squash. Sauté a few minutes until the garlic, ginger and squash are soft. Add a splash of stock if they start to stick to the pan. Once soft, add the rest of the stock, season with cumin, cinnamon, cloves, coriander, turmeric, salt and pepper. Cover and cook approximately 25 minutes. After 10 minutes of cooking, remove the lid to let the sauce reduce a bit.
  3. After the dish has been cooking for 20 minutes, add the apple cider vinegar and the kale. Gently stir them into the dish and continue cooking approximately 5 minutes more or until the kale is wilted.
  4. Once the chicken is cooked, remove it from the pan and shred it on a plate using two forks working in opposite directions. When the chicken is shredded, add it back to the pan with the squash and kale. Stir the dish and serve it with the sauce over prepared quinoa or brown rice. Enjoy!

Notes

Each cooking oil has unique characteristics that make it useful in the kitchen in different ways.  To get more information on when and how to use specific oils please see my cooking tip: Getting the most from your cooking oils


Braised Chicken with Butternut Squash – Seasonal flavors and ingredients are at their best in this really tasty and comforting dish. The fact that it is also really good for you is a bonus. If you are vegetarian, you can make this dish without the chicken. It is a great way to enjoy butternut squash and kale. Enjoy this braised chicken with butternut squash over quinoa or brown rice. It is warming, hearty and satisfying. I hope you enjoy this braised chicken with butternut squash and kale. For more information on, "Getting the most from your cooking oils" please see the link to the cooking tip in the recipe notes. – boneless skinless chicken breast (preferably free range organic), organic butternut squash (peeled, seeded and cubed), garlic cloves (thinly sliced), fresh ginger root (peeled and finely chopped), chicken or veggie stock (preferably organic), sesame or avocado oil, red palm oil (see recipe notes for more info), organic kale leaves (deribbed and chopped), ground cinnamon, coriander seeds, ground cumin, cloves, apple cider vinegar, sea salt, freshly ground pepper, ground turmeric, , Season the chicken on both sides with salt and pepper. Heat a large deep sided skillet over medium high heat. Warm the sesame or avocado oil in the pan. Once it is hot, add the chicken and sear it for approximately 5 minutes on each side. Remove the chicken from the pan, set aside and keep warm. ; Add the palm oil to the pan. Then add the garlic, ginger, and the butternut squash. Sauté a few minutes until the garlic, ginger and squash are soft. Add a splash of stock if they start to stick to the pan. Once soft, add the rest of the stock, season with cumin, cinnamon, cloves, coriander, turmeric, salt and pepper. Cover and cook approximately 25 minutes. After 10 minutes of cooking, remove the lid to let the sauce reduce a bit.; After the dish has been cooking for 20 minutes, add the apple cider vinegar and the kale. Gently stir them into the dish and continue cooking approximately 5 minutes more or until the kale is wilted. ; Once the chicken is cooked, remove it from the pan and shred it on a plate using two forks working in opposite directions. When the chicken is shredded, add it back to the pan with the squash and kale. Stir the dish and serve it with the sauce over prepared quinoa or brown rice. Enjoy!; ; – Each cooking oil has unique characteristics that make it useful in the kitchen in different ways.  To get more information on when and how to use specific oils please see my cooking tip: <a href="https://eatingenchanted.com/faq-items/getting-the-most-from-your-cooking-oils/">Getting the most from your cooking oils</a> – Dinner – Lunch – Main Dish – American – Dairy Free – Gluten Free – Healthy Comfort Food