Chicken and Delicata Squash June Pan Curry
Ingredients
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½ teaspoon fennel seeds
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1 tablespoon curry powder
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1½ teaspoons salt
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½ teaspoon cayenne pepper
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¼ teaspoon ground cardamom
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⅛ teaspoon ground cloves
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1 tablespoon extra-virgin olive oil
Tools
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2 large bowls
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whisk
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measuring cups
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measuring spoons
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spatula
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knife
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June Pan
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mortar and pestle
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liquid measuring cup
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zester
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June Food Thermometer
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plastic wrap
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June Oven
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Preferences
Make the spice paste for the chicken
Crush the fennel seeds with a mortar and pestle, or by placing them in a resealable bag and smashing them with a rolling pin. In a large bowl, whisk together the curry powder, crushed fennel seeds, salt, cayenne, ground cardamom and ground cloves. Add the olive oil, vinegar and lime zest, then whisk to form a paste.
large bowl
1 tablespoon curry powder
1½ teaspoons salt
½ teaspoon fennel seeds
½ teaspoon cayenne pepper
¼ teaspoon ground cardamom
⅛ teaspoon ground cloves
1 tablespoon extra-virgin olive oil
1 teaspoon apple cider vinegar
1 teaspoon lime zest
mortar and pestle
measuring spoons
whisk
zester
Marinate the chicken
Add the chicken thighs to the bowl and, using your hands, rub them in the spice mix until they are fully coated. Cover the bowl and let the chicken marinate in the refrigerator at least 3 hours, up to 24 hours.
4 bone-in, skin-on chicken thighs
plastic wrap
Prepare the squash
When ready to cook, prepare the squash. Crush the lemongrass with the back of a knife or a rolling pin. In a large bowl, combine the squash, onions and olive oil, then toss to coat. Add the garlic, ginger, salt, pepper and lemongrass or lemon zest to the bowl and toss until the ingredients are evenly combined.
lemongrass
knife
large bowl
5 cups delicata squash slices
¾ cup diced yellow onions
1 tablespoon extra-virgin olive oil
1 teaspoon crushed garlic
1 teaspoon grated ginger
½ teaspoon salt
¼ teaspoon black pepper
measuring cups
spatula
Add the squash and chicken to the June Pan
Spread squash mixture evenly over the June Pan. Remove the chicken thighs from the bowl (reserve the bowl) and arrange them on top of the squash with space between each thigh.
June Pan
Add the coconut milk and whole spices
Add the coconut milk and tomato paste to the large bowl the chicken was marinating in. Whisk to combine and incorporate any residual marinade left in the bowl. Pour the mixture over the chicken thighs. If using, tuck the broken cinnamon stick, cardamom pods and cloves into the squash mixture.
1 cup coconut milk
1 tablespoon tomato paste
1 cinnamon stick
2 green cardamom pods
2 whole cloves
liquid measuring cup
Insert the June Food Thermometer
Horizontally insert the June Food Thermometer into the meatiest part of the largest chicken thigh, avoiding any bones.
June Food Thermometer
Cook the food
Place the June Pan on the middle shelf of the June Oven. Cook the food on the Chicken Thighs Cook-Program for about 35 minutes, until the chicken is cooked through, the squash is tender, and the coconut milk has created a bubbly sauce in the June Pan. June will notify you when the food is ready.
June Oven
Serve
With protected hands, remove the June Food Thermometer from the jack, then remove the June Pan from the June Oven. Serve the curry hot, drizzling the sauce over the chicken and squash. Remove the lemongrass and whole spices before serving, if desired.
