Butternut Squash, Kale and Chicken Stew

Ingredients

  • 2 tablespoons ghee
  • 1 teaspoon celtic sea salt, divided
  • 2 small yellow onions, minced
  • 4 garlic cloves, minced
  • ¼ teaspoon dried thyme
  • 2 teaspoons coconut flour (will help create a thicker stew) (optional)
  • 6 cups chicken stock
  • + 5 more ingredients
    • 4 bone-in skin-on chicken breasts
    • 4 cups butternut squash, cut into ½-inch cubes
    • 1 head kale, cut into bite-size pieces
    • ¼ cup minced parsley
    • 1/8 teaspoon fresh ground black pepper

1 Preheat oven to 300°F. Melt ghee in a large pot over medium heat. Add the onions to the pot along with 1/2 teaspoon sea salt. Cook until soft, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the thyme and coconut flour. Slowly whisk in the chicken stock an...

View full recipe at SpringPad

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