Pan Seared Chicken Leg Quarters with Butternut Squash Curry and Cauliflower Rice

This flavorful hearty dish is packed with vitamins A and C, and loaded with fiber, healthy carbs and protein. The turmeric in curry is a highly recognized anti-inflammatory spice shown to aid in reducing joint pain, helping with weight loss, and high on the list of cancer prevention!

Serves 4

Cook and Prep time: 40-50 Minutes

Ingredients

Chicken

• 1-2 tbs. butter
• 4 chicken leg quarters
• salt and pepper to taste

Curry

• 2 tbs. coconut oil
• 1/2 red onion, finely chopped
• 2 garlic cloves, minced
• 1 Thai chili, thinly sliced (optional)
• 2 tsp. yellow curry powder
• 4 cups butternut squash, peeled, seeded and cubed
• 1 - 3.5 oz. can full coconut milk
• 2 cups bone broth (see our recipe on page 110)
• 1 tbs. lime juice
• Thai basil leaves, finely chopped
• salt and pepper to taste
• 4 drops liquid stevia

Directions

Chicken

1. Preheat oven to 450° F. Melt butter in cast-iron skillet on medium-high heat.

2. Rinse and pat chicken dry. Season with salt and pepper.

3. Sear 5 minutes in skillet, then flip and sear on other side 5 minutes.

4. Bake 8 minutes or until chicken is 170° F.

Butternut Squash Curry

1. In a saucepan, melt coconut oil and sauté onion, garlic, and chili (if using) until onions are translucent (4–5 minutes).

2. Add curry and cook a couple more minutes. Stir in butternut. Add coconut milk and broth to cover squash. Bring to boil, reduce heat to simmer, and cook 20 minutes.

3. Finish with lime juice, basil, salt, pepper, and stevia.

4. Add cauliflower rice to bowl and place chicken quarter on top. Pour curry over to serve.