I love this flavorful, one-pot meal on a cool autumn evening. The butternut squash provides a healthy dose of fiber and micronutrients, while the whole chicken pieces give it a richness and keep you satiated until your next meal.
2lb chicken pieces (bone-in, skin-on)
2-3 cups cubed butternut squash (use the whole squash, no need to waste!)
1 medium onion, diced
1 15oz can diced tomatoes
2 cups chicken broth or bone broth
1 Tbsp coconut aminos
1 tsp fish sauce
1 Tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1 tsp dried oregano
3-4 heaping Tbsp green sauce (see recipe below)
Salt & pepper to taste
First, blend together the green sauce. Set aside.
Dry the chicken pieces. Mix together the dried spices, and sprinkle over chicken pieces to evenly coat.
Heat oil in a heavy bottom pot over medium-high heat. Once hot, add the chicken pieces skin side down, but do not crowd the pan! You might have to do this part in batches. Cook for 3 minutes per side, or until golden brown. Add more oil for second batch, if needed.
Remove chicken from pot, set aside. Add diced onion, cook for 3-5 minutes, scraping up the chicken bits as you stir. Add the cubed butternut squash, and cook for another 2-3 minutes. Season with salt and pepper.
Add the canned tomatoes, coconut aminos, fish sauce, green sauce, and broth to the pot. Nestle the browned chicken pieces into the liquid, skin side up. Bring to a simmer, cover, and then cook on medium low for 20-30 minutes, until internal temperatures of the chicken pieces reach 165ºF. Season with salt and pepper, to taste.
Serve over cooked basmati or cauliflower rice, or on its own as a stew. Enjoy!
For the green sauce:
3 scallions, chopped
1/4 cup fresh ginger, minced
1 cup chopped parsley
1/2 cup chopped cilantro
Juice of 1 lime
1 tsp sea salt
1/2 cup water (enough to get it moving in the blender)
Add all ingredients to high-speed blender. Blend on low for 1 minute, then increase speed to medium or high for another minute, until smooth.
Store in an air-tight mason jar, in the refrigerator, for up to 5 days.
** Bonus** This sauce makes a great condiment for eggs or based for an herby vinaigrette.