It’s funny and crazy how the food I eat now is so greatly different to what I used to eat before. I don’t always consciously think about it but when I do I think WOW! I mean there are things I eat and prepare today that never would have crossed my mind to eat even three years ago!

Since going paleo I’ve definitely become more adventurous with the things I eat and even the ingredients I cook with. When you don’t rely on things like bread and pasta to fill you up or store bought packaged food a whole array of ingredients are opened up to you.

At home I try to keep the meals I cook simple yet packed with flavour. I remember a few weeks ago shopping for spices since I either had to replace some or restock and the man behind me at the register said “doesn’t look like you’re going to be eating beans on toast with that lot”… uhhhhh yeh I think not! (p.s. I totally used to eat beans on toast before… isshhhh I know right!) 

Anyway speaking of things I eat now and didn’t eat in the past, chicken was one of those things. Well let me clarify I used to each chicken but only the breast because duhhhh it was the leanest part and I would hardly ever eat the thighs or legs and would ALWAYS remove the skin. Mind you that chicken breast would be either eaten with pasta drowned in store bought pasta sauce or wrapped up in bread and again smothered in sauces! These days I happily eat all parts of a chicken… including the skin AND the organs (chicken liver anyone?) and I mean how good is crispy chicken skin!

So today’s recipe is dedicated to the eating good quality delicious food and not worrying about things like the lean-ness of chicken meat!

Crispy Chicken with Butternut Squash and Sage

Ingredients:

• 4 bone-in skin-on chicken thighs.
• 1 butternut squash, peeled and cut into cubes.
• 1 Tbsp coconut oil, melted.
• 1/2 tsp red pepper flakes.
• Fresh sage leaves.
• Sea salt/Himalayan salt, to taste.
• Freshly cracked black pepper, to taste.
• 2 Tbsp grass-fed butter, divided.

Method:

Preheat oven to 200C/400F

Line a baking tray with foil or parchment paper.

Rinse and pat dry the chicken thighs.

Season chicken thighs with S&P on both sides, place onto line baking tray.

Sprinkle the red pepper flakes evenly on top of each thigh.

Pour melted coconut oil evenly onto the chicken.

Bake in the oven for 40-45 mins.

While the chicken is baking, place a pot of water to boil then add the cubed butternut squash into a steamer basket and carefully insert into the pot.

Cover and reduce the heat. Steam until the squash is soft and tender.

Once ready, remove the squash from the steamer basket and add to a blender or food processor.

Add in a Tbsp of grass-fed butter and blend/process until smooth.

Remove to a bowl and season with S&P, taste to check then set aside.

When the chicken is ready, remove it from the oven and let sit.

While the chicken is resting heat up another tablespoon of grass-fed butter in a small skillet.

Once the butter has heated up and is bubbling pick off some of the sage leaves and drop them into the hot butter (how many you want depends on you).

Allow the sage leaves to cook until they crisp up. Place the crispy sage leaves onto a paper towel lined plate as they cook.

To serve, add some butternut squash mash to a plate, top with a crispy chicken thigh and add some of the sage leaves on top. Enjoy!

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