Capturing those fall flavors through sweet squash and warming spices in a coconut cream based puree. Paired with chicken thighs and maitake mushroom, but can be substituted with your favorite seafood or even veggies. A little effort required, but also a base that allows for substitutions like a different varietal of squash or even yams and sweet potatoes. We enjoyed the leftovers with rice! *Blender required.
Ingredients (Serves 2)
Chicken Thighs (4-5, no preference on bone in, skin on or Boneless)
Salt, Black Pepper, Cardamom, Ginger, Allspice, Ground Sage
Puree (feel free to use whatever squash, pumpkins or sweet potatoes you have available).
Honeynut squash (or butternut) - 1 - chopped into 1 inch cubes- peeled if possible, seeds removed
Delicata squash 1/2 - chopped, peeled if possible, seeds removed
Substitute squash with sweet potato 1/2- chopped, peeled
Coconut cream 5oz (sweetened) - add 1 Tsp sugar if unsweetened.
Fresh Sage - 2 stems
Ground ginger - 2 Tsp (or a few strips of fresh)
Ground green cardamom - 1 Tsp
Ground Allspice - 1 Tsp
Ground coriander - 1 Tsp
Salt - 1 Tsp. , Black Pepper
Steps
We simplified our prep by grilling the chicken separately, but it can definitely be cooked in the oven, or even on the stovetop in the sauce.
For grilling thighs, make sure they bake for at least 15 minutes to get to 165 degrees F. Thicker cuts with bones could take longer.
Squash & Coconut Puree
Boil the squash/sweet potatoes in water for about 15-20 minutes, or until soft. Remove from the saucepan, let cool.
If you left the skins on, you can remove them once the chopped pieces have cooled off by running a butterknife, spoon or your fingers (feel free to squish the squash). The skins are usually edible, but could mess up the texture when blended.
Once peeled, add the coconut cream and squash to a saucepan, set to low heat.
Add spices, and sage stem and continue to heat. Turn off heat right when the liquid starts to simmer. Allow to cool for a few minutes.
Add all the ingredients to your blender or processor, and blend.
Return to sauce pan and keep warm before serving.
Single Pot method
If you don't have an option to grill, you can use a large skillet or baking dish to prepare the chicken, and can cook the chicken in the liquid.
Pan sear the chicken on medium heat, adding oil right before adding the chicken. Allow to crisp, then flip. If skin on- skin down first. 7 minutes on each side.
Add the finished squash puree to the pot, and continue to cook on medium heat. This works best by covering the pot, or transferring it to the oven (with an oven safe lid or aluminum foil). Cook until the thighs are cooked through.
Alternatives
Salmon instead of chicken
Chicken and Stewed Squash in the puree
Chicken/Salmon, Puree and Rice
Chicken, Puree and Rice Noodles
Squash before the boil
coconut cream- sage and softened squash
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