Solar Braised Chicken With Butternut Squash And White Beans Food

BRAISED CHICKEN THIGHS WITH BUTTERNUT SQUASH

Steps:

• Season the chicken all over with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned, 4 to 5 minutes per side. Remove to a plate.
• Add the squash and onion to the skillet and cook, stirring occasionally, until softened and lightly browned in spots, about 3 minutes. Add the garlic and cook until softened, about 30 seconds. Add the turmeric, cinnamon stick and raisins and stir to coat the vegetables.
• Add the lemon zest and chicken broth to the skillet and bring to a simmer. Return the chicken to the skillet and reduce the heat to maintain a steady simmer; cover and cook until the chicken is cooked through, 10 to 12 minutes.
• Transfer the chicken to plates. Stir the lemon juice into the broth and season with salt and pepper. Spoon the broth and vegetables over the chicken and top with cilantro.

CREAMY BUTTERNUT SQUASH BUTTER CHICKEN

Steps:

• 1. in a bowl, toss together the chicken, yogurt, 2 teaspoons garam masala, 1 teaspoon cumin, 1/2 teaspoon paprika, 1/2 teaspoon turmeric, 1/2 - 1 teaspoon cayenne pepper, and 1 teaspoon salt. Let sit 5-10 minutes.2. Heat the oil in a large skillet over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Add 2 tablespoons of butter and toss to coat the chicken. Remove the chicken from the skillet to a plate.3. To the skillet, add the onion and butternut squash, tossing with the butter in the skillet. Cook 5 minutes, until softened. Add 2 tablespoons butter, the garlic, ginger, 1 tablespoon garam masala, 1 teaspoon cumin, 1/2 teaspoon paprika, 1/2 teaspoon turmeric, 1/2 - 1 teaspoon cayenne pepper, paprika, and the chili flakes. Season with salt and pepper. Cook until fragrant, about 5 minutes. Add the tomato paste and continue cooking another 3-4 minutes.4. Reduce the heat to low. Add 1 cup water and the coconut milk. Stir to combine, bring the sauce to a simmer, cook 5 minutes or until the sauce thickens slightly. If the sauce seems too thick, thin with 1/2 to 1 cup additional coconut milk. Add the chicken and any juices in the pan and cook, stirring occasionally, until the sauce thickens slightly, about 10 minutes. Remove from the heat and stir in the cilantro. Season with salt and pepper.5. Serve the chicken, squash, and sauce over bowls of rice with fresh naan. Enjoy!

SOLAR BRAISED CHICKEN WITH BUTTERNUT SQUASH AND WHITE BEANS

Steps:

• Set Global Sun Oven out to preheat. Toss the chicken with the olive oil, oregano, thyme, and rosemary in a large bowl and let stand at room temperature for 30 minutes. Combine the liquid (wine or broth), garlic, squash, onion, tomatoes, and cooked beans in a large, lidded roasting pan. Set the chicken pieces on top of the vegetables. Season with salt and pepper, cover, and cook in Sun Oven until the meat and vegetables are tender, 2 to 3 hours.

BRAISED CHICKEN WITH BUTTERNUT SQUASH AND CRANBERRIES

Steps:

• Cut half the squash into 1-inch pieces and set aside. Cut remaining squash into 1/2-inch pieces and reserve, refrigerated, to make Butternut Squash Soup with Shrimp.
• In a large Dutch oven or other heavy pot, heat 1 tablespoon oil over medium-high. Season chicken with salt and pepper and, in two batches, cook, skin side down, until skin is golden and crisp, about 5 minutes per batch. Transfer chicken to a plate; pour off fat from pot.
• Add 1 tablespoon oil, reserved squash, and onion to pot and cook until vegetables are beginning to soften, about 5 minutes. Add sage, flour, coriander, and nutmeg and cook, stirring, until fragrant, about 2 minutes. Add broth and cook, stirring and scraping up any browned bits with a wooden spoon, 1 minute. Nestle chicken, skin side up, in squash mixture, add cranberries, and bring to a boil. Reduce heat, partially cover, and simmer until chicken is cooked through and squash is tender, 20 to 25 minutes.