Butternut Chicken Leek (Print Version)
# Ingredients:
01 -
Cooking spray with fewer calories
02 -
600g raw chicken thighs without bones or skin
03 -
1 tsp of dried parsley
04 -
1/2 tsp dried thyme
05 -
Black pepper and salt, to your taste
06 -
1 tablespoon of olive oil or salted butter
07 -
1 onion, sliced after halving
08 -
600g butternut squash, peeled and cut into small cubes
09 -
1 teaspoon of ground paprika
10 -
3 leeks, cleaned, trimmed, and thinly sliced
11 -
1 tablespoon of garlic paste or 3 smashed cloves
12 -
240ml (1 cup) chicken broth
13 -
80g freshly grated parmesan cheese
14 -
A few sprigs of parsley, chopped
# Instructions:
01 -
Heat the oven to 400°F, 200°C, 180°C for fan ovens, or level 6 for gas ovens.
02 -
Cut the thighs into three chunks. Add salt, pepper, parsley, and thyme for flavor. Using a frying pan coated with low-calorie spray, cook over medium-high heat until golden brown, then set the chicken aside.
03 -
In the same pan, melt the butter, toss in the onion slices, paprika, and butternut squash. Let it cook until the squash softens slightly, and scrape up the browned bits on the pan with small amounts of chicken broth as needed.
04 -
Mix in the leeks and garlic, stirring occasionally. Let everything cook for about 5 to 8 minutes, giving the squash time to become tender and leeks to soften and turn golden.
05 -
Move the cooked squash, onion, and leek mixture into an oven-safe dish, spreading it out evenly. Arrange the chicken pieces on top, pouring in any juices left over.
06 -
Evenly pour the leftover chicken stock over everything and sprinkle parmesan across the surface.
07 -
Cover tightly with foil and bake for 15 minutes. Then pull off the foil and bake an extra 15 minutes until the squash is cooked through, chicken is done, and the top is a nice golden brown. Top with a sprinkle of fresh parsley and adjust seasoning if needed.
# Notes:
01 -
Use gluten-free chicken broth to keep this gluten-free.
02 -
Perfect to freeze for food prep or leftovers.