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Ingredients
- 1 teaspoon vegetable oil
- 8 bone-in, skin-on chicken thighs
- 2 shallots, thinly sliced
- 1 teaspoon fine sea salt, plus more to taste
- 1/4 cup dry sherry
- 1 pound winter squash, such as acorn, butternut or kabocha, peeled, seeded, and cut into bite-size pieces
- 10 ounces dino kale, stems discarded, chopped
- 1 cup farro or spelt
- 1 cup chicken broth
- Handful of pomegranate seeds (optional)
- Freshly squeezed lemon juice (optional)
- Adapted from “Greens + Grains” by Molly Watson
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1007g | |
| Calories 991 | |
| Calories from Fat 96 | 10% |
| Total Fat 11.23g | 14% |
| Saturated Fat 1.41g | 6% |
| Trans Fat 0.13g | |
| Cholesterol 0mg | 0% |
| Sodium 2737mg | 114% |
| Potassium 2477mg | 71% |
| Total Carbs 192.41g | 51% |
| Dietary Fiber 30.9g | 103% |
| Sugars 46.26g | 31% |
| Protein 33.71g | 54% |
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