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Almond Braised Chicken Thighs with Butternut Squash and Brussels Sprouts

Michael Symon
  • 180 minutes
  • Serves

INGREDIENTS

2

lbs Chicken thighs, skin on bone-in

1

Blood orange

3 cups

Butternut squash, medium

1 tbsp

Ginger

1

Parsley

1 cup

Almond milk

1 cup

Chicken stock

1 tbsp

Honey

1

Kosher salt

1

Kosher salt and freshly ground black pepper

2 tbsp

Olive oil

1 cup

Almonds, whole raw

5 cups

Water, hot filtered

3 cups

Brussels sprouts (halved or quartered if large)