Moroccan Chicken With Kale And Roasted Squash
- 1 large acorn squash (about 2 pounds)-halved, seeded, and sliced 1/2 inch thick
- 3 tablespoons olive oil
- kosher salt and black pepper
- 4 6-ounce boneless, skinless chicken breasts
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cinnamon
- 1 bunch kale, thick stems removed and leaves torn (about 6 cups)
- 1 cup pitted prunes, halved
- 2 cloves garlic, chopped
- 1. Heat oven to 450u0b0 F. On a large rimmed baking sheet, toss the squash with 1 tablespoon of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast, turning once, until tender, 18 to 20 minutes.
- 2. Meanwhile, heat 1 tablespoon of the remaining oil in a large skillet over medium heat. Season the chicken with the coriander, ginger, cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until cooked through, 7 to 10 minutes per side. Transfer to a plate and tent loosely with aluminum foil to keep warm.
- 3. Add the remaining tablespoon of oil to the skillet. Add the kale, prunes, and garlic; cover and cook, tossing occasionally, until the kale is tender, 5 to 7 minutes. Add the squash and toss to combine. Serve with the chicken.
acorn, olive oil, kosher salt, chicken breasts, ground coriander, ground ginger, ground cinnamon, kale, prunes, garlic
Taken from www.epicurious.com/recipes/member/views/moroccan-chicken-with-kale-and-roasted-squash-50158204 (may not work)