The halal-healthy Easy Skillet Chicken dinner to feed your family tonight!
Easy Skillet Chicken With Butternut Squash is the perfect dinner for your family tonight. The rice is fluffy and all you need is one oven-safe skillet.
It’s hard not to eat meat every day, I know. I mean, I grew up eating meat almost three times every day. Certainly, this was before I chose to alter my eating habits.
Once upon a time, I had two close friends who looked at me and practically told me how I was eating was disgusting. This was before I took my shahadah and I would eat pork bbq ribs and baked chicken on the same plate. Let’s not forget– I had a salad with bacon!
I was only behaving as a product of my society. Until I began to notice a better way to live and eat.
The chicken that I am using is certified Halal from Crescent Foods. The chicken thigs came boneless and skinless.
What is the rice to the liquid ratio?
The quick answer 2:1
For every one cup of rice, you will need two cups of liquid.
Optional liquids to use to cook the rice:
• Certified Halal chicken broth
Tips: Maggie created Halal “chicken” bouillon cubes. If you read the ingredients in the back, it’s actually vegan. Simply add one cube to 4
We will be using the dry-cooking method to cook this delish dish.
How to afford Halal quality meats?
Let’s be honest, personally, I think Halal food is top-notch expensive. When I and my husband were both students, there was no way we could afford to eat an abundance of meat, let alone every day. So, how to afford Halal quality meats you say? Well, eat less of it and no, I am not joking. what I learned was to come up with recipes to stretch the meat.
This is an overall healthier chose to make because you will consume less saturated fat and calories. Those Mediterranean/Arab markets that have cheap inexpensive meats are highly questionable and I mostly stay away. However, you do you.
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- 2-3 tbsp olive oil
- 2 boneless, skinless chicken thighs
- 1 onion, chopped
- 3 cloves garlic, finely chopped
- 1 tbsp ginger paste
- 1 tsp cumin powder
- salt and pepper
- 1 tsp dried oregano
- 1 cup fresh or frozen butternut squash cut imto squares
- 4 cups broth or water
Preheat the oven to 350°F
Soak the rice in cold water for 10 minutes.
In a large oven safe cast-iron skillet, add the olive oil, chopped onion, chopped garlic, ginger paste and cook until the onions become translucent.
Add the chicken and cook for about 3 minutes, just enough to brown the chicken.
Add dried oregano and cumin. Cook the chicken with all the spices for another minute or so.
Drain the water from the rice and add into the pan with 4 cups of broth or water and the butternut squash. Transfer to the over at 350°F and cook for 30-35 minutes.
Be careful when removing the pan from the oven as the handle will be extremely hot. Set on a cloth.
Garnish with freshly chopped cilantro or parsley.