Moroccan Skillet Chicken with Butternut Squash
 
 
Serves: 4
Ingredients
  • 4 bone-in, skin-on chicken thighs or chicken breasts or a combination (see note)
  • 2 tablespoons olive or vegetable oil
  • Kosher salt
  • Fresh ground black pepper
  • 1 cup chopped onion
  • 1 tablespoon chopped fresh ginger
  • 2 teaspoon chopped garlic
  • 1 tablespoon curry powder
  • ½ teaspoon cinnamon
  • ½ teaspoon cumin
  • ¼ teaspoon cayenne pepper
  • 1-1/2 cups chicken or vegetable broth
  • 3 cups 1-inch chopped, peeled and seeded butternut squash (small squash)
  • ¾ cup canned coconut milk or light coconut milk
  • 2 tablespoons chopped fresh cilantro or Italian parsley
  • Cooked rice
Instructions
  1. Season the chicken with salt and pepper; set aside. Heat the oil over medium heat in a large skillet pan; skin side down add chicken and cook until browned, about 5 minutes; turn and cook until the other side is browned, about 5 minutes; remove and keep warm.
  2. If necessary, drain off all but about 1 tablespoon of oil from the pan; add onion, ginger and garlic and cook and stir until softened, about 3 minutes. Stir in curry, cinnamon, cumin and cayenne.
  3. Add chicken broth, bring to a simmer and add chicken back to the pan. Cover and simmer 15 minutes. Add butternut squash, making sure it is at least partially submerged in the broth and continue cooking until chicken is cooked through and squash is tender when poked with a knife, about 10 minutes longer.
  4. Transfer the chicken to a serving dish and keep warm. Stir coconut milk into the sauce; bring to a simmer and cook until the sauce is slightly reduced, about 3-5 minutes.
  5. Stir in cilantro, then season with salt and pepper. Spoon sauce and squash over chicken.
  6. Serve with cooked rice.
Notes
If using boneless, skinless chicken breasts or thighs use 1 pound and cut chicken into bite size pieces; cook and stir in olive oil until browned and cooked through; remove from skillet and keep warm. Follow instructions for cooking onion, ginger and garlic and spices. Add chicken broth and bring to simmer; add butternut squash and cook just until tender, about 10 minutes. Stir in coconut milk and cilantro; bring to simmer and cook until sauce is slightly reduced, about 3-5 minutes. Add reserved cooked chicken and heat through. Serve with cooked rice.

If using tofu, use a 14-ounce package (drained) and cut into bite size pieces; set aside. Cook onion, gingerroot and garlic in olive oil until softened, about 3 minutes; stir in curry, cinnamon, cumin and cayenne. Add chicken broth; bring to simmer and add butternut squash and tofu; cook until squash is just tender, about 10 minutes. Stir in coconut milk and cilantro; bring to simmer and cook until sauce is slightly reduced, about 3-5 minutes. Serve with cooked rice.
Recipe by A Year at the Table at http://ayearatthetable.com/one-skillet-moroccan-chicken-with-butternut-squash-with-vegetarian-and-vegan-option-2/