Ingredients
-
1 pound skinless chicken thighs
-
1 pound butternut squash, cubed
-
1 yellow onion, sliced
-
½ cup chicken stock
-
2 tablespoons ground paprika
-
4 cloves garlic, crushed
-
2 ½ teaspoons kosher salt
-
3 sprigs fresh marjoram, chopped, or more to taste
-
2 teaspoons onion powder
-
1 teaspoon garlic powder
-
1 teaspoon dried oregano
-
1 teaspoon cracked black pepper
-
1 (15 ounce) can diced tomatoes in juice
Directions
-
Preheat oven to 300 degrees F (150 degrees C).
-
Combine chicken thighs, butternut squash, onion, chicken stock, paprika, garlic, salt, marjoram, onion powder, garlic powder, oregano, and pepper in an enameled cast iron Dutch oven. Pour tomatoes on top.
-
Bake, covered, in the preheated oven until chicken is tender, about 1 hour 30 minutes. Uncover and continue baking until most of the butternut squash has melted into the sauce, about 30 minutes more. Shred chicken with 2 forks.
Cook's Notes:
Substitute 1 teaspoon dried thyme for the marjoram if desired.
You can make this in a slow cooker too; cook on Low for 6 to 7 hours.
Nutrition Facts (per serving)
269 | Calories |
8g | Fat |
27g | Carbs |
23g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 269 | |
% Daily Value * | |
Total Fat 8g | 11% |
Saturated Fat 2g | 11% |
Cholesterol 69mg | 23% |
Sodium 1519mg | 66% |
Total Carbohydrate 27g | 10% |
Dietary Fiber 6g | 21% |
Total Sugars 9g | |
Protein 23g | 46% |
Vitamin C 41mg | 45% |
Calcium 141mg | 11% |
Iron 6mg | 31% |
Potassium 882mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.