Whole 30 One-Pot Chicken, Squash & Coconut Stew
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
4 servings
- 1.5 lb boneless, skinless chicken thighs, cut into 1.5-inch pieces
- 1 tsp salt, divided
- 2 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and grated
- 1 tsp ground turmeric
- 1 tsp ground cumin
- Ā½ tsp ground coriander
- 1 lb butternut squash, peeled and cut into 1-inch cubes (about 3 cups)
- 2 medium carrots, peeled and sliced into Ā½-inch rounds
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup chicken broth
- 1 tbsp apple cider vinegar
- 2 cups swiss chard, stems removed, leaves roughly chopped
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Pat the chicken pieces dry with paper towels and season with 1/2 tsp of the salt. Heat the coconut oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
- 2
Add the chicken in a single layer and sear undisturbed for 3ā4 minutes, until the underside is golden and releases easily from the pot. Flip and sear the second side for 2 minutes, then transfer the chicken to a plate. The chicken will not be cooked through at this stage.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!