Time: 1 hour 15 minutes
Complexity: easily
Servings: 6

This complete chicken dish with a vegetable side dish in sauce is made in one pot. Chili paste and ginger give it a piquant flavor that pairs perfectly with the natural sweetness of the pumpkin. Only skinless and boneless chicken thighs are used, so you can be sure your chicken will be juicy no matter what.

Ingredients:

• 2 tablespoons butter
• 2 tbsp. l. olive oil
• 8 boneless, skinless chicken thighs
• 1 cup chicken broth
• 0.5 cups lightly salted soy sauce
• 1/4 cup sherry
• 1/4 cup brown sugar
• 2 tablespoons hoisin
• 2 tbsp. l. sesame oil
• 2 yellow onions, thinly sliced
• 2 tbsp chili paste
• 2 tablespoons of chopped ginger root
• 3 cloves garlic, crushed
• 4 green onions, chopped
• 1 small butternut squash, peeled and diced (about 2 cups)
• 1 bunch kale, stems trimmed, leaves torn
• 1/4 cup fresh cilantro leaves

Substituting ingredients
Measuring containers used

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.

Recipes with similar ingredients

chicken thighs, butternut squash, brown sugar, sherry, cilantro, leafy cabbage, chili paste

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Preparation:

Step 1
• Heat the butter and olive oil in a large Dutch oven over medium-high heat. Season the chicken thighs with salt and black pepper. Fry the chicken in batches until golden brown, 2-3 minutes per side. Transfer to a plate and set aside.
Step 2
• Meanwhile, combine the chicken broth, soy sauce, sherry, brown sugar, hoisin, and sesame oil in a small bowl and set aside.
Step 3
• Add the onion, chili paste, ginger, garlic, and green onions to the pan and cook, stirring frequently, for 2-3 minutes. Pour in the sauce and scrape the bottom of the pan, then return the chicken to the pan. Add the pumpkin, bring to a boil, and cover. Simmer until the chicken is cooked through, 20-22 minutes.
Step 4
• Transfer the chicken to a platter. Add the cabbage to the pot, stir, and let it wilt. Spoon the vegetables onto and around the chicken, and sprinkle with cilantro leaves.

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