Here ya go! I'm glad you mentioned it...it looks really good! Welcome to the forum!
Chicken Hash with Squash and Kale
(Cuisine at home, October 2006, Issue 59, p. 34)
Makes: 8 Cups Total Time: 30 Minutes Rating: Easy
Blanch and Season:
4 cups butternut squash, peeled, seeded, cut into large chunks
4 cups kale, stemmed, chopped
1 lb. boneless, skinless chicken thighs, cut into 2
Salt and pepper
Heat, Add and Stir in:
2 T. olive oil
1 cup red onion, sliced
1 cup dried cranberries
1 T. minced fresh sage
Whisk Together:
1/2 cup chicken broth
1/2 cup pure maple syrup
1 T. Dijon mustard
Blanch squash in a large pot with salted boiling 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 with salt and pepper.
Heat oil in the same pot over medium-high and saute chicken until browned on all sides. Add the onion and saute 2 minutes. Stir in the prepared squash and kale, cranberries, and sage; saute another minute.
Whisk together broth, syrup, and Dijon; pour over the hash. Simmer until liquid reduces by half, about 2 minutes. Season with salt and pepper before serving.
Nutrition Information (Per 2 Cups):
556 calories 20% calories from fat 12g total fat 91g carb. 203mg sodium 8g fiber 28g protein
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