Acorn Chicken Recipe

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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
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

Serve with a crisp Sauvignon Blanc.

Questions about this recipe?