Crispy Thighs & Mash
I love making this dish whenever we’re in need of that stick- to-the-ribs feeling after a meal. Why the two different types
Ingredients
- 6 small or 3 large boneless, skinless chicken
- 0.3 cup (60 ml) melted coconut oil or avocado oil
- 1 tsp garlic powder
- 0.5 tsp onion powder
- 0.3 tsp finely ground sea salt
- 0.3 tsp ground black pepper
- 1 medium butternut squash (about 1¼ lbs/570 g)
- 2 tbsp coconut oil or ghee
- 0.5 tsp finely ground sea salt
- 1/8 tsp ground black pepper
- 1/3 cup (80 ml) milk (nondairy or regular)
- 1½ tablespoons chicken bone broth
Instructions
- 1
Cook the chicken: Preheat the oven to 400°F (205°C). If using large chicken thighs, cut them in half to make 6 pieces. Place the chicken on a rimmed baking sheet. Pour the oil over the thighs and dust them with the spices. Turn the thighs until they’re fully coated in the oil and spices. Bake for 25 to 30 minutes, until the internal temperature of the chicken reaches 165°F (74°C). Cut the chicken into ½- inch (1.25-cm) slices. Meanwhile, make the mash: Peel and seed the squash, then cut the flesh into cubes. Measure 3 cups (455 g) of the cubes for the mash; store any remaining squash in the fridge for another use. Heat the oil in a large frying pan over medium heat. Add the squash, salt, and pepper. Cover and cook for 10 to 15 minutes, until the squash is lightly browned. Add the milk and broth, cover, and continue to cook for 15 minutes, or until the squash is soft enough to mash easily. When the squash is done, mash it with the back of a fork right there in the pan. To serve, divide the mash among 6 dinner plates. Top each portion with an equal amount of the sliced chicken thighs and enjoy!