Chicken Delicata Curry
Filed Under: Entrées
1 Tbsp. olive oil
2 lbs. FreeBird chicken thighs (bone-in)
1 red onion, wedged
1 green pepper, seeded and cut into 1-inch pieces
2 Tbsp. minced garlic
1 Tbsp. minced ginger
1 Delicata squash, peeled, seeded and cut into 1-inch pieces*
3 Tbsp. Madras curry powder
salt and pepper to taste
3 cups low sodium chicken broth
Heat oil in a large high-sided sauté pan or Dutch oven over medium-high heat. Brown chicken thighs, skin-side down for 3-4 minutes, then flip and cook for an additional 1-2 minutes. Transfer browned chicken to a clean plate and set aside.
Place onion and peppers into pan and cook 3-4 minutes. Stir in garlic and ginger and continue cooking for 1-2 minutes, then add squash and curry powder and season with salt and pepper. Carefully mix until evenly distributed in pan, then pour in chicken broth. Place chicken in pan with skin facing up and cook in a 400ºF oven for 40 minutes until cooked through. Serves 4.
*Feel free to substitute acorn or butternut squash if that’s more readily available in your area.