Though this is a multi-step, multi-component dish, I would like to say it’s also multi-tasty. Make all of the components–or just some of them, either way you’ll be feasting on a mouth load of flavor.
For the Chicken
- 1 lb boneless, skinless chicken thighs
- 1 T smoked paprika
- 2 T olive oil
For the Soup
- 2 small acorn squash (scoop out and save the seeds)
- 1 onion, diced
- 4 cloves garlic, finely diced
- 2 c salsa, homemade or store bought
- 1 qt chicken/beef/vegetable stock
For the Seeds
- reserved seeds from acorn squash, cleaned and dried
- 1 T chili powder
- 1 T olive oil
- juice of 1 lime
Preheat your oven to 350ºF.
In an oven safe baking dish, toss the chicken thighs with all the ingredients. Bake until cooked through, about 15 minutes. Once cool, pull the chicken into rough strips with your hands or dice/chop with a knife.
In the meantime…
Use a peeler to peel the skin off the acorn squash and remove the seeds. Chop into medium-sized chunks. In a large soup pot, saute the squash pieces, onion and garlic until soft. Add the stock and salsa. Bring to a simmer. Use an immersion blender (an absolutely necessary tool for the serious cook), or a regular blender to puree the soup.
For the seeds
On a baking sheet, toss all the ingredients together and use your hands to mix everything together. Spread the seeds out as evenly as you can get them and bake until you can hear them poppin’, about 14 minutes.
Serve with slices of avocado and a good squeeze of fresh lime juice.