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

March 28th, 2013
Pan Seared Chicken Leg Quarters with Butternut Squash Curry and Cauliflower Rice

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

This dish is inspired by a recipe I found in the most recent Edible Austin magazine.

I tweaked a few things, used chicken instead of quail, and “paleofied” it.

It was quite delicious!

I loved getting the chicken, squash curry and cauliflower rice all in one bite.  Yum!

The chicken was tender and amazing… want to give a shout out to Smith and Smith farms… it is hands-down the best chicken I’ve ever tasted!

Ingredients

For chicken:

  • 4 pastured chicken leg quarters
  • salt and pepper
  • 1-2 Tbsp of organic butter

For the curry:

  • 1/2 purple onion finely chopped
  • 2 garlic cloves, minced
  • 2 tsp yellow curry powder
  • 2 Tbsp coconut oil
  • 4 cups butternut squash, peeled, seeded and cubed
  • 1 Thai chili, thinly sliced (I omitted this and it still tasted great)
  • 1 14 oz can full fat organic coconut milk (Native Forest is BPA free)
  • 2 cups bone broth (beef or chicken would work nicely)
  • 1 Tbsp lime juice
  • Thai basil leaves, chopped finely
  • 4 drops of stevia or 1/2 tbsp of honey
  • salt and pepper to taste

For the cauliflower rice

  • one head of cauliflower chopped
  • 1 onion diced
  • coconut aminos (a few splashes)
  • chopped cilantro or basil (or both)
  • 1-2 Tbsp coconut oil or butter

To make the chicken:

Preheat oven to 450 deg. Melt butter in a cast iron skillet on medium high heat.  Rinse and pat dry chicken quarters. Salt and pepper to taste.  Sear one side of the chicken for 5 min, flip and sear on the other side for 5 min.  Place cast iron skillet in oven for approximately 8 minutes. Check temperature and cook until it reaches 170 degrees to cook through.

To make curry:

In a medium saucepan, melt coconut oil and add purple onions, garlic and chili (if using) until onions are translucent (4-5 minutes).  Add curry powder and cook a couple more minutes. Add butternut squash and stir.  Add coconut milk and broth (liquid should cover the squash).  Bring to a boil, reduce heat to simmer and cook for 20 minutes.  Finish out the curry with lime juice, basil leaves, salt and pepper and just a touch of sweet from the stevia or honey.  You could omit the sweet step if desired.

To make cauliflower rice:

Chop cauliflower into pieces. Place in food processor and pulse until cauliflower is the size of rice.  Melt coconut oil in large skillet and saute onion on medium heat until translucent.  Add cauliflower and stir to combine.  Cover with lid and cook another 10 minutes or until cauliflower is soft. Add a few splashes of coconut aminos, salt if needed, pepper and chopped basil and/or cilantro.

Serve by placing a helping of cauliflower rice on a plate, spoon curry over the top and place leg quarter on top or next to the rice. Enjoy!!

Brenda Walding, DPT, FDN

 

 

Summary
Recipe Name
Pan Seared Chicken Leg Quarters with Butternut Squash Curry and Cauliflower Rice
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Average Rating
5 Based on 10 Review(s)

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