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Moroccan Chicken With Kale and Roasted Squash
- 1 large acorn squash (about 2 pounds)halved, seeded, and sliced 1/2 inch thick
- 3 tablespoons olive oil
- 4 kosher salt and black pepper
- 1/2 teaspoon 6-ounce boneless, skinless chicken breasts
- 1/4 teaspoon ground coriander
- 1/8 teaspoon ground ginger
- 1 ground cinnamon
- 1 cup bunch kale, thick stems removed and leaves torn (about 6 cups)
- 2 pitted prunes, halved
Directions:View on Real Simple
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