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Acorn Chicken
Contributed by: Melinda
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
- Preheat oven to 350º
- Rince 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
- 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
Serve with a crisp Sauvignon Blanc.
Questions about this recipe?
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