About the Dish

  • Jasmine Rice

    Jasmine Rice

  • Edward & Sons Not Chick'n Bouillon Cube

    Edward & Sons Not Chick'n Bouillon Cube

  • Butternut Squash

    Butternut Squash

  • Chicken Thighs, Boneless Skinless

    Chicken Thighs, Boneless Skinless

  • Shallot

    Shallot

  • Beautiful Briny Sea Campfire Salt

    Beautiful Briny Sea Campfire Salt

  • Spice Blend

    Spice Blend

  • Honey

    Honey

  • Sherry Vinegar

    Sherry Vinegar

  • Arugula

    Arugula

METHOD

1
Heat oven to 400° F. MISE EN PLACE Peel, halve and seed squash. Cut into 1/2-inch dice. Peel and thinly slice shallot. Cut chicken thighs into 2-inch pieces.
2
In a small saucepan over high heat, combine rice, bouillon cube and 1 1/2 cups water. When water boils, reduce heat to medium-low, cover and cook until all liquid has been absorbed, about 15 minutes. Remove from heat, leaving covered until ready to serve.
3
In a skillet, combine squash, chicken and shallot. Drizzle with 1 tablespoon olive oil, and toss to coat. Sprinkle with 1/2 teaspoon Campfire salt and mulligatawny spice blend, and toss well to coat. Spread evenly in skillet. Roast until squash is tender and chicken is cooked through, 15 to 18 minutes.
4
While chicken roasts, in a medium bowl whisk together honey and sherry vinegar.
5
Divide rice between 2 plates. Top with chicken and squash mixture. Add arugula to the honey dressing, and toss to coat. Divide between the plates, and season with Campfire salt and pepper to taste. Enjoy!

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