Chicken with Butternut Squash and Prunes
Chicken with butternut squash and prunes – a unique sweet-savory combination, perfect for a cozy family dinner. Ready in 30 minutes with simple ingredients.
Ingredients
- 2 lbs chicken pieces any cut: thighs, drumsticks, breasts
- 1 lb butternut squash peeled, seeded, cubed
- 3.5 oz dried plums prunes, pitted preferred
- 1 medium onion
- 2 cloves garlic
- 1/3 teaspoon ground cinnamon
- salt to taste
- black pepper to taste
- vegetable oil for frying
- ⅔ cup water
- fresh parsley for garnish
Instructions
- Rinse the chicken pieces under cold water and pat dry with paper towels. Any meaty part of the chicken works well for this recipe. Cut the chicken into small, portion-sized pieces.
- Heat vegetable oil in a large skillet over high heat. Fry the chicken pieces on both sides for about 5 minutes until they develop a golden-brown crust.
- Peel the onion and slice it into rings. To make slicing easier and to reduce the diameter of the rings, you can use two medium onions instead of one large one.
- Add the onion rings to the skillet with the chicken and reduce the heat to medium.
- Continue cooking for another 5-7 minutes, stirring occasionally. By the end of this time, the onions should be soft and golden.
- Peel the butternut squash, remove the seeds and soft fibers from the center. Cut the squash into 3/4 to 1-inch cubes.
- Peel the garlic cloves and finely mince them with a knife.
- Add the butternut squash and garlic to the skillet. Season with salt and black pepper to taste, and sprinkle in the ground cinnamon.
- Rinse the dried plums under cold water and add them to the skillet (pitted prunes are recommended). Pour in 2/3 cup of water and stir to combine. Turn the heat to high to bring the mixture to a boil quickly. Once boiling, reduce the heat to low, cover the skillet tightly with a lid, and simmer for 10-15 minutes until the chicken is cooked through and the squash is tender.