SERVES 6

PREP TIME: 15 minutes

COOK TIME: 30 minutes

I love making this dish whenever we’re in need of that stick-to-the-ribs feeling after a meal. Why the two different types of oil in this recipe? The chicken thighs will crisp up nicely because avocado oil has a higher smoke point than other oil choices. And the butternut mash will taste better if made with a butter-like oil, such as ghee or coconut oil—preferably butter-flavored coconut oil. If you can do butter, swap it in! If you have only one type of oil, use it and chow down.

This dish is awesome drizzled with Ranch Dressing (here).

CRISPY CHICKEN:

6 small or 3 large boneless, skinless chicken thighs (about 1 lb/455 g)

¼ cup (60 ml) melted coconut oil or avocado oil

1 teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon finely ground sea salt

¼ teaspoon ground black pepper

BUTTERNUT MASH:

1 medium butternut squash (about 1¼ lbs/570 g)

2 tablespoons coconut oil or ghee

½ teaspoon finely ground sea salt

⅛ teaspoon ground black pepper

⅓ cup (80 ml) milk (nondairy or regular)

1½ tablespoons chicken bone broth

  1. Cook the chicken: Preheat the oven to 400°F (205°C). If using large chicken thighs, cut them in half to make 6 pieces. Place the chicken on a rimmed baking sheet. Pour the oil over the thighs and dust them with the spices. Turn the thighs until they’re fully coated in the oil and spices. Bake for 25 to 30 minutes, until the internal temperature of the chicken reaches 165°F (74°C). Cut the chicken into ½-inch (1.25-cm) slices.
  2. Meanwhile, make the mash: Peel and seed the squash, then cut the flesh into cubes. Measure 3 cups (455 g) of the cubes for the mash; store any remaining squash in the fridge for another use.
  3. Heat the oil in a large frying pan over medium heat. Add the squash, salt, and pepper. Cover and cook for 10 to 15 minutes, until the squash is lightly browned. Add the milk and broth, cover, and continue to cook for 15 minutes, or until the squash is soft enough to mash easily. When the squash is done, mash it with the back of a fork right there in the pan.
  4. To serve, divide the mash among 6 dinner plates. Top each portion with an equal amount of the sliced chicken thighs and enjoy!

STORE IT: Keep in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month.

REHEAT IT: Transfer a single serving to a microwave-safe dish, cover, and microwave for 3½ minutes, or place in an oven-safe dish, cover, and reheat in a preheated 350°F (177°C) oven for 15 minutes.

THAW IT: Place in the fridge and allow to defrost completely, then follow the reheating instructions above.

make it AIP:

Omit the black pepper. Do not use ghee.

make it COCONUT-FREE:

Do not use coconut oil.

make it DAIRY-FREE:

Do not use ghee. Use a nondairy milk.

Per serving, made with coconut oil and full-fat coconut milk:

calories: 331 | calories from fat: 239 | total fat: 26.5 g | saturated fat: 13.1 g | cholesterol: 91 mg

sodium: 613 mg | carbs: 9.9 g | dietary fiber: 1.6 g | net carbs: 8.3 g | sugars: 1.8 g | protein: 16.2 g

FAT : 70%
CARBS : 11%
PROTEIN : 19%