1 large acorn squah (about 2 lbs) - halved, seeded, and sliced 1/2 inch thick
3 tbsp olive oil
kosher salt and black pepper
4 6-oz boneless, skinless chicken breasts
1/2 tsp ground coriander
1/4 tsp ground ginger
1/8 tsp ground cinnamon
1 bunck kale (about 6 cups)
1 cup pitted prunes, halved
2 cloves garlic, chopped
Instructions
Heat oven to 450 degrees. On a large rimmed baking
sheet, toss the squash with 1 tbsp of the oil, 1/2
tsp salt, and 1/4 tsp pepper. Roast, turning once,
until tender, 18 to 20 minutes.
Meanwhile, heat 1 tbsp of the remaining oil in a
large skillet over medium heat. Season the chicken
with the coriander, ginger, cinnamon, 1/2 tsp
salt, and 1/4 tsp pepper and cook until cooked
through, 7 to 10 mins per side. Transfer to a
plate and tent loosely with aluminum foil to keep
warm.
Add the remaining tbsp of the oil to the skillet.
Add the kale, prunes, and garlic; cover and cook,
tossing occasionally, until the kale is tender, 5 to
7 mins. Add the squash and toss to combine. Serve
with the chicken.
Serving
Suggestions
You can substitute collard greens for the kale and dried cherries or apricots for the prunes
Originally Submitted
11/23/2011
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