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- 3 chicken thighs
- 3 chicken legs
- 4 shallots, sliced
- 8oz (240gr) butternut squash, cut into large chunks
- 1/4 tsp powdered ginger
- 1/4 tsp cinnamon
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1 tsp Herbes de Provence
- 1/4 cup dry-cured Greek olives, cut in half
- 1/4 cup almonds
- 1 tbs olive oil
- 1 cup (8oz, 240ml) chicken broth
- 1 tbs cornstarch (maizena) dissolved in 2 tbs water
View Full Recipe at Thyme for Cooking, the Blog
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 403g | |
| Calories 919 | |
| Calories from Fat 590 | 64% |
| Total Fat 66.03g | 83% |
| Saturated Fat 15.74g | 63% |
| Trans Fat 0.54g | |
| Cholesterol 297mg | 99% |
| Sodium 281mg | 12% |
| Potassium 863mg | 25% |
| Total Carbs 12.78g | 3% |
| Dietary Fiber 2.4g | 8% |
| Sugars 0.82g | 1% |
| Protein 66.05g | 106% |
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