Moroccan Chicken With Kale and Roasted Squash

Photo: acrane

Yield: 1 serving
Community Recipe from


  • 1 large acorn squash (about 2 lbs), halved, seeded, and sliced 1/2 inch thick


  1. 1 large acorn squash (about 2 pounds)—halved, seeded, and sliced 1/2 inch thick
  2. 3 tablespoons olive oil
  3. kosher salt and black pepper
  4. 4 6-ounce boneless, skinless chicken breasts
  5. 1/2 teaspoon ground coriander
  6. 1/4 teaspoon ground ginger
  7. 1/8 teaspoon ground cinnamon
  8. 1 bunch kale, thick stems removed and leaves torn (about 6 cups)
  9. 1 cup pitted prunes, halved
  10. 2 cloves garlic, chopped
  11. Directions
  12. Heat oven to 450° F. On a large rimmed baking sheet, toss the squash with 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast, turning once, until tender, 18 to 20 minutes.
  13. Meanwhile, heat 1 tablespoon of the remaining 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 cooked through, 7 to 10 minutes per side. Transfer to a plate and tent loosely with aluminum foil to keep warm.
  14. Add the remaining tablespoon of oil to 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.
November 2013

This recipe is a personal recipe added by acrane and has not been tested or endorsed by MyRecipes.

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