WEEKDAYS 1e|12c|p

Braised Chicken Thighs with Kale and Butternut Squash

Daphne Oz
Servings: 6
1 to 2 hr

These chicken thighs are packed with flavor the whole family will love!

  • Ingredients
  • step-by-step directions
Braised Chicken Thighs with Kale and Butternut Squash
  • 1 tablespoon olive oil
  • 6 chicken thighs (bone-in, skin-on)
  • 1 small butternut squash (cut into 1 1/2-inch cubes)
  • 1 small red onion (thinly sliced)
  • 1/2 cup Marcona almonds
  • 1 bunch lacinato kale ( cut into thin strips)
  • 1 cup chicken broth
  • 1 cup water
  • 1/4 cup flat leaf parsley (chopped, stems reserved for garnish)
  • 1 lemon (zest only, for garnish)
  • Kosher salt and fresh cracked black pepper (to taste)
For La Boite Seasoning
  • 1 tablespoon whole cumin seeds
  • 5 pods whole green cardamom
  • 1 teaspoon nigella seeds
  • 1 teaspoon urfa chile flakes
  • 1 tablespoon whole coriander seeds
  • 1 tablespoon whole rose petals
  • Season the chicken thighs with salt, pepper and seasoning mix.
  • In a heavy-bottomed pot over medium-high heat, add the olive oil and chicken thighs skin-side-down, sear for 3-5 minutes, until golden brown, flip the chicken thighs and sear on the opposite side for another 3-5 minutes. Remove the chicken to a plate. Add the butternut squash, onion and almonds and allow to toast for about 2 minutes.  Add the kale, reserved chicken thighs, broth, and water. Bring to a simmer. Braise for 1 hour. 
  • Remove from heat. Serve in shallow bowls. Garnish with chopped parsley stems and lemon zest.
  • Tips:
    - Instead of kale, use spinach!
    - If you can't find nigella seeds, look for caraway seeds!
    - Make your own spice blend and grind in a coffee grinder before seasoning!
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