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Crispy Thighs & Mash

Ingredients

• 6 small or 3 large boneless, skinless chicken thighs (1 lb)
• 1/4 cup melted coconut oil or avocado oil
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon finely ground sea salt
• 1/4 teaspoon ground black pepper
• 1 medium butternut squash (1 1/4 lbs)
• 2 tablespoons coconut oil or ghee
• 1/2 teaspoon finely ground sea salt
• 1/8 teaspoon ground black pepper
• 1/3 cup milk
• 1 1/2 tablespoons chicken bone broth

Directions

1. Preheat the oven to 400 F.
2. If using large chicken thighs, cut them in half to make 6 pieces.
3. Place the chicken on a rimmed baking sheet.
4. Pour the oil over the thighs and dust them with the spices.
5. Turn the thighs until fully coated in the oil and spices.
6. Bake for 25 to 30 minutes.
7. Cut the chicken into 1/2-inch slices.
8. Peel and seed the squash, then cut the flesh into cubes.
9. Measure 3 cups of the cubes for the mash and store any remaining squash in the fridge for another use.
10. Heat the oil in a frying pan over medium heat.
11. Add the squash, salt, and pepper.
12. Cover and cook for 10 to 15 minutes.
13. Add the milk and broth, cover, and continue to cook for 15 minutes.
14. Mash the squash when done.
15. To serve, divide the mash among 6 plates.
16. Top each portion with an equal amount of the sliced chicken thighs.

Attribution