Red Meat Allergy Friendly Ginger-Turmeric Chicken Skillet with Butternut Squash
Total time1 hr 5 min
Prep time20 min
Cook time45 min
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Learn more →Ingredients
4 servings
- 2 lbs bone-in, skin-on chicken thighs (about 4 thighs)
- 1 tsp fine sea salt, plus more to taste
- 2 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 ½ tsp ground turmeric
- ½ tsp ground cumin
- 3 cups butternut squash, peeled and cut into 1-inch cubes
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup chicken broth
- 1 tbsp apple cider vinegar
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For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Pat the chicken thighs completely dry with paper towels and season all over with 1 tsp fine sea salt.
- 2
Heat the coconut oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear, undisturbed, for 6–7 minutes, until the skin is deep golden and releases easily from the pan. Flip and sear the second side for 3 minutes, then transfer the chicken to a plate.
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