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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


  • Beautiful Briny Sea Campfire Salt

    Beautiful Briny Sea Campfire Salt

  • Spice Blend

    Spice Blend

  • Honey


  • Sherry Vinegar

    Sherry Vinegar

  • Arugula



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.
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.
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.
While chicken roasts, in a medium bowl whisk together honey and sherry vinegar.
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!