Butternut squash and chicken thighs
| 1 | teaspoon olive oil |
| 24 | oz chicken thighs, boneless skinless |
| 1 1/2 | cups onion, chopped |
| 3 | garlic cloves, minced |
| 1 1/2 | teaspoon curry powder |
| 1 1/2 | teaspoon ground cumin |
| 1 | teaspoon ground cinnamon |
| 4 | cups butternut squash, cubed |
| 1 1/2 | cups rutabaga, diced |
| 1 | cup chicken broth |
| 14 1/2 | ounce diced tomatoes |
- Heat oil over medium high heat and saute chicken until brown on all sides, approx 8 minutes. Remove from pan.
- Add chopped onions and garlics and saute until golden, about 5 minutes. Add curry powder, cumin, and cinnamon and stir 1 minute. Add chicken and accumulated juices to pot. Add squash, rutabaga, broth and 14.5 oz can of diced tomatoes in juice. Cover and simmer 15 minutes til rutabaga and squash are almost cooked. Uncover and simmer 8 minutes until chicken is cooked and sauce is slightly thickened.
- Serve.
Chicken, Main Dish, Indian
| Nutrition Facts | ||||||
Serving Size 574.0g |
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Amount Per Serving |
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|
Calories 472 Calories from Fat
133 |
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% Daily Value* |
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|
Total Fat
14.8g 23%
|
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|
Saturated Fat
3.8g 19%
|
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|
Trans Fat
0.0g |
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|
Cholesterol
151mg 50%
|
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|
Sodium
362mg 15%
|
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|
Total Carbohydrates
31.2g 10%
|
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|
Dietary Fiber
6.6g 26%
|
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|
Sugars
10.6g |
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|
Protein
54.1g
|
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|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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