Latest Dish Menu Butternut Squash Chicken Street Tacos

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Butternut Squash Chicken Street Tacos

"A tasty spin on a classic fowl taco. The butternut squash adds taste and dense nutrition to a family favourite meal. Your kiddos will love those! Serve with warm corn tortillas and a side of rice; garnish with lime, chopped cilantro, and sour cream."

Ingredients :

1 pound skinless hen thighs
1 pound butternut squash, cubed
1 yellow onion, sliced
half of cup bird inventory
2 tablespoons floor paprika
four cloves garlic, overwhelmed
2 1/2 teaspoons kosher salt
3 sprigs fresh marjoram, chopped, or extra to flavor
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon cracked black pepper
1 (15 ounce) can diced tomatoes in juice

Instructions :

Prep : 20M	Cook : 4M	Ready in : 2H20M

Preheat oven to three hundred levels F (150 degrees C).
Combine chicken thighs, butternut squash, onion, hen stock, paprika, garlic, salt, marjoram, onion powder, garlic powder, oregano, and pepper in an enameled forged iron Dutch oven. Pour tomatoes on pinnacle.
Bake, protected, within the preheated oven till chook is smooth, approximately 1 hour half-hour. Uncover and retain baking until maximum of the butternut squash has melted into the sauce, about half-hour greater. Shred fowl with 2 forks.

Notes :

Substitute 1 teaspoon dried thyme for the marjoram if desired.
You could make this in a gradual cooker too; cook dinner on Low for 6 to 7 hours.

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