This #petesplates recipe serves 4
For the Chicken:
2 # Bone In Chicken Thighs
1 T Garam Masala Curry Powder (yellow curry can be substituted)
1 T Avocado Oil
1/2 T Salt
For the Kale:
2 Bunches Kale, stemmed, chopped and washed
1 cup yellow onion small diced (1 medium onion)
1 T Avocado Oil
1 t salt
1 t black pepper
For Butternut Squash:
8 cups medium diced and peeled butternut squash (1 big squash)
2 T Avocado Oil
1 T Salt
To begin turn oven to 375F. Rub chicken thighs in garam masala powder, oil and salt. Let stand while you chop and clean the butternut squash. Toss squash in oil and salt. Place in an even layer on one or two sheet trays and place in oven. Roast for approx 40 min.
Clean and chop kale once squash is in oven, then get out your big cast iron and turn on to medium high. Place chicken thighs in cast iron skin side down for about 6-8 minutes, all the chicken thighs go into the pan at the same time. This will suck a lot of heat out of the pan, keeping it from burning the skin.
After about 6-8 minutes when the skin is golden brown, flip over and place in oven to finish cooking for 20 minutes. When chicken is in oven, turn saute pan to medium high and add avocado oil.
After 3 minutes of heating add the onions and a pinch of salt. Cook for 4-5 minutes, stirring occasionally. Add kale and cook down for 5-6 minutes. Turn off heat and let finish cooking in pan for 2-3 minutes.
Everything should be coming out of the oven at about the same time, or close enough to keep things warm. Enjoy