Moroccan Chicken With Kale and Roasted Squash

Moroccan Chicken With Kale and Roasted Squash
Sang An
Ground coriander, ginger, and cinnamon give the chicken its Moroccan flair.

Get the recipe for Moroccan Chicken With Kale and Roasted Squash.
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Serves 4
preparation
30
minutes
cooking
30
minutes

Ingredients

1
large acorn squash (about 2 pounds)—halved, seeded, and sliced 1/2 inch thick
3
tablespoons
olive oil
kosher salt and black pepper
4
6-ounce boneless, skinless chicken breasts
1/2
teaspoon
ground coriander
1/4
teaspoon
ground ginger
1/8
teaspoon
ground cinnamon
1
bunch kale, thick stems removed and leaves torn (about 6 cups)
1
cup
pitted prunes, halved
2
cloves garlic, chopped

Directions

  1. Heat oven to 450° F. Toss the squash,1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper on a rimmed baking sheet. Roast, turning once, until tender, 18 to 20 minutes.
  2. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium heat. Season the chicken with the coriander, ginger, cinnamon, ½ teaspoon salt, and ¼ teaspoon pepper and cook until an instant-read thermometer inserted in each breast registers 165º F, 7 to 10 minutes per side. Transfer to a plate and tent loosely with aluminum foil to keep warm. Reserve the skillet.
  3. Add the remaining tablespoon of oil to the drippings in the skillet. Add the kale, prunes, and garlic; cover and cook, tossing occasionally, until the kale is tender, 5 to 7 minutes. Add the squash and toss to combine. Serve with the chicken.
Charlyne Mattox
October 2011

Nutritional Information

  • Per Serving
  • Calories 505
  • Fat 15 g
  • Sat Fat 3 g
  • Cholesterol 94 mg
  • Sodium 616 mg
  • Protein 40 g
  • Carbohydrate 55 g
  • Sugar 17 g
  • Fiber 7 g
  • Iron 5 mg
  • Calcium 214 mg
What does this mean? See Nutrition 101.

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