This one is from the hallowed Paleo grounds of Mark’s Daily Apple. In fact, it’s one of the recipes from the Primal Blueprint Reader Cookbook. I’ve made this dish a couple times. It’s so lovely and aromatic as welll as FILLING. This last time I only dished it over a 1/4 of the acorn squash. But for those with hearty appetites, go ahead and serve it in a half a squash. It’s a beautiful presentation either way.
For the folks who are uber-sensitive to dairy: swap out the butter for coconut oil and omit the yogurt. Enjoy!
4 lbs. chicken thighs, chopped into 1 inch cubes
6 garlic cloves, crushed
2 teaspoons garam masala
3 teaspoons ground coriander
3 teaspoons ground cumin
1 teaspoon chilli powder
1 teaspoon paprika
3/4 cup Greek-style (thick) yogurt
7 tablespoons butter, chopped
1 tablespoon white vinegar
3 tablespoons tomato paste
4 large tomatoes, peeled and chopped (or 1 can diced tomatoes, unsalted)
6 cardamom pods (crush pods slightly to release seeds and more flavor)
1 cinnamon stick
1 1/2 cup cream or coconut milk
1/2 cup fresh coriander, coarsely chopped
- Combine chicken, garlic, spices and yogurt in a covered container. Refrigerate for an hour or two.
- Melt butter in a deep pan. Add vinegar, tomato paste, tomatoes, cardamom and cinnamon. Boil rapidly, stirring until sauce is thick (approximately 20 minutes).
- Reduce heat to a simmer and add chicken. Continue to simmer, stirring occasionally until chicken is cooked through. Add cream or coconut milk, simmer a few minutes more, and garnish with chopped cilantro.
Roasted Acorn Squash
2 small acorn squash, halved and seeded
Coconut oil to grease baking sheet
- Heat oven to 375 degrees.
- Grease a baking sheet with coconut oil.
- Place squash halves face down on the sheet.
- Bake for 30 mins, until the squash is tender and the lip of the opening is browned.