A line by Shakespeare in The Tempest, and distorted with time, comes to mind with this dish: “misery acquaints a man with strange bedfellows”. While he meant the phrase quite literally, modern English has changed it to a phrase tossed out when things just don’t logically seem to fit together. It is the more recent usage of Shakespeare’s phrase that describes this dish.
At least once a month I challenge myself to create a new recipe. I pull various things out of the refrigerator, freezer, and pantry, and line them up on the counter. Then I start cooking. It’s as simple as that. Some times it’s a home run, and sometimes it’s an epic fail. This recipe will go down in the books as a home run:
It is easy, healthy, dirties only one pan, and is tasty enough that everyone took second helpings. It doesn’t get much better than that!
I buy packages of chicken breasts at Trader Joes. They are perfect for us – 3 breasts per package, and simple to stash in the freezer to pull out whenever needed. Chicken is easier to cut when it’s still slightly frozen, so thawing a package in the refrigerator about 24 hours leaves just a little frost in the meat.
Cut the chicken into bite-sized pieces and season generously with salt and pepper.
When preparing a butternut squash, make sure you have a very sharp knife. Cut a slice off the bottom so it can stand, then cut the neck from the more bulbous part of the squash. Slice the rind off, then proceed to cut it into bite-sized “dice”.
Then slice the rind off the bottom part of the squash, cut in half, scoop out the seeds and stringy stuff, and dice.
It helps to have the squash diced and red onion sliced into rings before you begin cooking.
Using a large skillet over medium heat, cook the seasoned chicken in coconut oil for a couple minutes. Before it’s all the way done, stir in the cumin, turmeric, and ginger. Then add the onions and squash. Cook all of this together until the veggies are tender and the meat is thoroughly cooked.
Meanwhile, clean and cut the bok choy. Pour in the broth (or water), toss in the bok choy, quickly cover and steam for a couple minutes.
Stir in the capers and a little of the caper juice, and heat through.
Serve as is — no need for rice or other starch, because the squash provides substance. Garnish with a little large flake salt for crunch and flavour, if desired.
Chicken with Butternut Squash and Bok Choy
- Total Time: 30 minutes
- Yield: 4 1x
Description
Healthy, easy, and tasty — everything supper should be — and dirties only one pan
Ingredients
- 3 chicken breasts, cut into bite-sized pieces
- 1 head bok choy, chopped
- 1 red onion, thinly sliced
- 1 butternut squash, cut into bite-sized cubes
- 1/4 cup chicken broth (or water)
- 2 Tbsp coconut oil
- 2 Tbsp capers
- 1 tsp cumin
- 1/2 tsp turmeric
- 1/4 tsp ginger
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Combine the salt and pepper, and toss with the chicken pieces . Cook in a large skillet over medium heat until chicken is most of the way done (still a little pink on the inside). Add the cumin, turmeric, and ginger, tossing to coat every piece of chicken.
- Add the onion and squash pieces to the skillet and cook until tender, and chicken is thoroughly cooked.
- Add the broth or water and the bok choy. Cover the skillet and allow to steam for a couple minutes.
- Stir in the capers and heat through.
- Check seasoning, and serve.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
