Braised Chicken Thighs with Butternut Squash
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 540, total fat 20 G., saturated fats 4 G., proteins 62 G., carbohydrates 28 G., fiber 4 G., cholesterol 280 mg, sodium 435 mg, sugar 15 G.
Calories 540, total fat 20 G., saturated fats 4 G., proteins 62 G., carbohydrates 28 G., fiber 4 G., cholesterol 280 mg, sodium 435 mg, sugar 15 G.
Chicken stewed with pumpkin in aromatic spices is a hearty, warming dish filled with autumn flavors. Skinless chicken thighs are used to avoid adding excess fat to the stew. Pan-fry them until crispy, then simmer them in chicken broth along with separately roasted butternut squash, onions, turmeric, cinnamon sticks, and raisins. These spices perfectly complement the sweet pumpkin, while the lemon juice balances it with its tartness. Serve the chicken with the vegetables and broth, garnished with fresh, aromatic cilantro.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 8 bone-in chicken thighs, skinless
- 2 tablespoons extra-virgin olive oil
- 3 cups peeled butternut squash, diced (about 12 oz.)
- 1 large sweet onion, chopped
- 2 cloves garlic, crushed
- 1/4 tsp ground turmeric
- 1 small cinnamon stick
- 1/3 cup golden raisins
- 2 wide strips of lemon zest + juice of 1 lemon
- 1 cup lightly salted chicken broth
- Fresh cilantro, for serving
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Recipes with similar ingredients: chicken thighs, butternut squash, sweet onion, garlic, turmeric, cinnamon, raisin, lemon, bouillon, cilantro
Cooking the dish according to the recipe:
- Season the chicken with salt and black pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned, 4-5 minutes per side. Transfer to a plate.
- Add the pumpkin and onion to the pan and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic and cook until softened, about 30 seconds. Add the turmeric, cinnamon stick, and raisins and stir to distribute the ingredients evenly.
- Add the lemon zest and chicken broth to the pan and bring to a boil. Return the chicken to the pan and reduce the heat; cover and simmer until the chicken is cooked through, 10-12 minutes.
- Divide the chicken among plates. Stir lemon juice into the broth and season with salt and pepper to taste. Arrange the vegetables and broth on top of the chicken and sprinkle with cilantro.
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