This NativePath content is medically reviewed or fact-checked to ensure factually accurate information.
With strict editorial sourcing guidelines, we only link to academic research institutions, reputable media sites, and, when research is available, medically peer-reviewed studies. Note that the numbers in parentheses (1, 2, etc.) are clickable links to these studies.
The information in our articles is NOT intended to replace that of a qualified healthcare professional and is not intended as medical advice.
Pan Seared Chicken Leg Quarters with Butternut Squash Curry and Cauliflower Rice
This flavorful hearty dish is packed with vitamins A and C, and loaded with fiber, healthy carbs and protein. The turmeric in curry is a highly recognized anti-inflammatory spice shown to aid in reducing joint pain, helping with weight loss, and high on the list of cancer prevention!
Serves 4
Cook and Prep time: 40-50 Minutes
Ingredients
Chicken
- 1-2 tbs. butter
- 4 chicken leg quarters
- salt and pepper to taste
Curry
- 2 tbs. coconut oil
- 1/2 red onion, finely chopped
- 2 garlic cloves, minced
- 1 Thai chili, thinly sliced (optional)
- 2 tsp. yellow curry powder
- 4 cups butternut squash, peeled, seeded and cubed
- 1 - 3.5 oz. can full coconut milk
- 2 cups bone broth (see our recipe on page 110)
- 1 tbs. lime juice
- Thai basil leaves, finely chopped
- salt and pepper to taste
- 4 drops liquid stevia
Directions
Chicken
1. Preheat oven to 450° F. Melt butter in cast-iron skillet on medium-high heat.
2. Rinse and pat chicken dry. Season with salt and pepper.
3. Sear 5 minutes in skillet, then flip and sear on other side 5 minutes.
4. Bake 8 minutes or until chicken is 170° F.
Butternut Squash Curry
1. In a saucepan, melt coconut oil and sauté onion, garlic, and chili (if using) until onions are translucent (4–5 minutes).
2. Add curry and cook a couple more minutes. Stir in butternut. Add coconut milk and broth to cover squash. Bring to boil, reduce heat to simmer, and cook 20 minutes.
3. Finish with lime juice, basil, salt, pepper, and stevia.
4. Add cauliflower rice to bowl and place chicken quarter on top. Pour curry over to serve.
| Nutrition Facts | |
|---|---|
| Servings 4.0 | |
| Amount Per Serving | |
| calories 434 | |
| % Daily Value * | |
| Total Fat 28 g | 44 % |
| Saturated Fat 11 g | 54 % |
| Monounsaturated Fat 1 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 29 mg | 10 % |
| Sodium 142 mg | 6 % |
| Potassium 903 mg | 26 % |
| Total Carbohydrate24 g | 8 % |
| Dietary Fiber 4 g | 17 % |
| Sugars 4 g | |
| Protein 30 g | 59 % |
| Vitamin A | 369 % |
| Vitamin C | 306 % |
| Calcium | 12 % |
| Iron | 18 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
More Dinner
popular articles
Medical Disclaimer
This content is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of such advice or treatment from a personal physician. All readers/viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Neither Dr. Chad Walding nor the publisher of this content takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement, or lifestyle program.