Chicken Hash with Squash and Kale
Makes 2 Servings
2 cups peeled, seeded butternut squash, cut into large chunks
2 cups stemmed, chopped kale
1/2 pound boneless, skinless chicken thighs, cut into 2-inch chunks
salt and pepper
1 tablespoon olive oil
1/2 cup sliced red onion
1/2 cup dried cranberries
2 teaspoons minced fresh sage
1/4 cup low-sodium chicken broth
1/4 cup pure maple syrup
1 1/2 teaspoon Dijon mustard
Blanch squash in a large pot of boiling, salted water until almost cooked through, 3-4 minutes. Off heat, stir in kale and let stand, uncovered, for 3 minutes; drain vegetables and set aside. Season chicken chunks with salt and pepper.
Heat oil in same pot over medium-high heat and saute until chicken pieces are browned on all sides.
Add onion; saute 2 minutes. Stir in reserved squash and kale, cranberries, and sage; saute 1 minute more.
Whisk together broth, syrup, and Dijon; pour over hash. Simmer until liquid reduced by half, about 2 minutes. Adjust seasoning before serving.
Recipe from Cuisine at Home for Two