Tahini-Dressed Chicken with Squash and Kale

Name: Tahini-Dressed Chicken with Squash and Kale
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 tsp. olive oil; 1 (3-ounce) boneless, skinless chicken thigh, cut into 1-inch cubes; 1/4 tsp. kosher salt, divided; 1/2 cup cubed butternut squash (about 3 ounces); 1/2 tsp. finely chopped fresh garlic; 1/2 tsp. finely chopped peeled fresh ginger; 1/8 tsp. black pepper; 1/2 cup unsalted chicken stock; 1/2 cup chopped Tuscan kale (about 1 ounce); 11/2 tbsp. Tahini-Lemon Dressing; 1/3 cup hot cooked basmati rice

Heat a medium skillet over medium-high. Add the oil to the pan; swirl to coat. Sprinkle the chicken with 1/8 teaspoon of the salt. Cook the chicken for 5 minutes or until well browned. (Do not stir…

Cook1 h
Total1 h
Serves4
LevelIntermediate

Dinner Dairy-Free Gluten-Free High-Protein Middle Eastern

TAHINI-DRESSED CHICKEN WITH SQUASH AND KALE

Ingredients

1 tsp. olive oil
1 (3-ounce) boneless, skinless chicken thigh, cut into 1-inch cubes
1/4 tsp. kosher salt, divided
1/2 cup cubed butternut squash (about 3 ounces)
1/2 tsp. finely chopped fresh garlic
1/2 tsp. finely chopped peeled fresh ginger
1/8 tsp. black pepper
1/2 cup unsalted chicken stock
1/2 cup chopped Tuscan kale (about 1 ounce)
11/2 tbsp. Tahini-Lemon Dressing
1/3 cup hot cooked basmati rice

Method

Heat a medium skillet over medium-high. Add the oil to the pan; swirl to coat. Sprinkle the chicken with 1/8 teaspoon of the salt. Cook the chicken for 5 minutes or until well browned. (Do not stir.) Add the squash, garlic, ginger, pepper, and remaining 1/8 teaspoon salt; cook 1 minute, stirring frequently.
Add the stock; bring to a simmer. Reduce the heat to medium-low; cover and cook 15 minutes or until the squash is tender. Add the kale; cover and cook 1 minute or until starting to wilt. Stir in the dressing. Serve over the rice.