INGREDIENTS
8
Chicken thighs, bone-in skin-on
1
Butternut squash, peeled and cubed (about 2 cups), small
1/4 cup
Cilantro, fresh leaves
3 cloves
Garlic
2 tbsp
Ginger
1
bunch Kale
4
Scallions
2
Yellow onions
1 cup
Chicken stock
1/2 cup
Soy sauce, low-sodium
1/4 cup
Brown sugar
2 tbsp
Chili paste
1
Kosher salt and freshly ground black pepper
2 tbsp
Olive oil
2 tbsp
Sesame oil
2 tbsp
Butter, salted
1/4 cup
Sherry
2 tablespoons hoisin