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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

    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. Cut chicken thighs into 2-inch pieces. Peel and thinly slice shallot.
2
In a small saucepan with a lid, combine rice and bouillon cube with 1 1/2 cups water. Place over high heat, and bring to a boil. Reduce heat to medium-low, cover and cook until all liquid has been absorbed and rice is tender, 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 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 chicken and squash mixture between 2 dinner plates. Add arugula to the honey dressing, and toss to coat. Add to the plates, season with Campfire salt and pepper to taste, and serve with rice.