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Acorn Chicken
What you need
- 4 large organic chicken thighs with skin and bone
- 1 acorn squash
- 1 medium onion
- 1-2 tsp garam masala
- 1 tsp Kosher salt
- 1 tsp Freshly ground black pepper
- 1 cup chicken broth
- Olive Oil
How to make it
- Preheat oven to 350º
- Rinse chicken and dry with paper towels.
- Wash acorn squash and remove top and bottom
- Cut into 4 rings of equal thickness and remove seeds and strings
- Peel onion and cut in half - slice into thin slices
- Place about 2 tbl olive oil into the bottom of a 10 inch oven proof skillet
- Spread onion slices, mixing to coat with oil over bottom of pan
- Place squash slices over the top in a single layer
- Top each squash slice with one chicken thigh, skin side up
- Sprinkle the entire dish with salt, pepper and garam masala
- Pour chicken broth carefully around sides of squash
- Bake in preheated oven for 45 minutes, until chicken thighs are fully
cooked and squash is tender
If you don't have garam masala you could substitute ground allspice or a
blend of ground allspice and chili powder
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