ROASTED ACORN SQUASH SALAD TOPPED WITH ROASTED BONELESS CHICKEN THIGHS AND LIME TAHINI DRESSING

ROASTED ACORN SQUASH SALAD TOPPED WITH ROASTED BONELESS CHICKEN THIGHS AND LIME TAHINI DRESSING


 

This salad might have a lot of steps but Its absolutely worth it. The ingredients just melt together so nicely, you will want to drink the lime tahini dressing. What I love about this salad is that its hearty but at the same time doesn't feel to heavy. 

Apparently chicken skin is a good fat so enjoy those crispy chicken skins! They are delicious and make an excellent snack.

 

ingredients

Chicken thighs
6 boneless skinless chicken thighs
olive oil
salt
freshly ground black pepper

acorn
1 acorn squash, sliced lengthwise into 1” wedges, wedges halved crosswise and seeds removed
olive oil
salt

crispy chicken skins & shallots
½ pound chicken skin (from about 4 chicken thighs)
1/4 cup olive oil
1 shallot, sliced
salt

dressing
3 tablespoons tahini
1 tablespoon tamari or soy sauce
1 tablespoon fish sauce
juice of 1/2 to 1 lime
1 to 2 teaspoons pure maple syrup
1 teaspoon toasted sesame oil
1 garlic clove, minced
2 tablespoons chopped cilantro
1 to 4 tablespoons water, as needed to thin

Salad
4 cups arugula
freshly ground black pepper

servings: 4
 

Pre heat oven to 400 degrees

Place chicken in a cast iron skillet or ovenproof skillet and season with salt and pepper on both sides. Drizzle olive oil over chicken and toss until evenly coated. Bake chicken for 20-25 minutes or until the chicken has an internal temperature of 165 degrees. Remove from oven and let rest for 10 minutes. 

Meanwhile toss squash with olive oil on large baking sheet; season with salt and pepper. Roast, tossing occasionally until soft and browned, 15–20 minutes. 

Season chicken skins with salt and pepper. Heat olive oil in cast iron or another heavy bottom skillet over medium-high. Once oil is hot add chicken skins fat side down. Cook for 5-8 minutes before flipping them over. Keep cooking until chicken skins are browned and crispy, another 5 - 10 minutes. When cooked remove them to a paper towel-lined plate. Place on a cutting board and cut them into strips.

Reheat the skillet with the leftover oil from the chicken skins on medium heat. Add shallots stirring occasionally, until just starting to brown, about 5 minutes. With a slotted spoon transfer to a paper lined plate.

Whisk tahini, tamari or soy sauce, fish sauce, lime juice, maple syrup, sesame oil, garlic, and cilantro in a bowl or jar. If needed, add in the water, one tablespoon at a time, to thin the dressing. Add more tamari or lime juice if needed. 

In a large bowl add arugula, and top with roasted acorn slices, roasted chicken, chicken skins, and shallots. Drizzle with dressing and toss. Adding more dressing as needed. Season with salt and pepper to taste. Divide between bowls and enjoy!
 

 

 

 

 

 

PORK TENDERLOIN WITH CASHEW CREAM TOMATO CURRY

PORK TENDERLOIN WITH CASHEW CREAM TOMATO CURRY

FRIED BRUSSELS SPROUTS WITH FISH SAUCE VINAGRETTE

FRIED BRUSSELS SPROUTS WITH FISH SAUCE VINAGRETTE