Ingredients

The following ingredients have 2 Servings
  • 4 bone-in (skin-on chicken thighs)
  • Olive oil
  • Salt and pepper (to taste)
  • 2 cloves garlic (minced)
  • 2 cups diced yellow onions
  • 1 1/4 cup diced butternut squash
  • 1 cup diced carrots
  • 2/3 cup mild harissa (this is the one I used)
  • 1/2 teaspoon curry powder (this is my favorite - way more potent than what you typically get at the grocery store)
  • 1 can full-fat coconut milk
  • 2 cups kale leaves

Instruction

  • In a large heavy-bottom pot (such as a Dutch-oven), drizzle olive oil to the bottom of the pot and put it over high heat.
  • Season chicken thighs with salt and pepper on both sides and add to the hot oil, skin-side down. You'll want to just brown the outside of the chicken, about 2 minutes each side. Remove from pan and place on a plate and set aside.
  • Turn heat down to medium-high and add garlic and onions. Cook until fragrant and translucent, about 3-4 minutes.
  • Next, add the butternut squash and carrots. Cook until halfway cooked through, about 7-8 minutes. Add the harissa, curry powder, coconut milk, and more salt and pepper (to taste). Stir to incorporate. Add the chicken back in, bring mixture to a boil, then lower the heat to a simmer. Cook until chicken has fully cooked through, about 15 minutes, or longer depending on how thick your chicken thighs are.
  • At the very end, stir in the kale leaves. If your mixture seems too thick, you can thin it out with chicken broth.