Yield: 4 bowls
Active Time: 45 minutes
Total Time: 3 hours 15 minutes (includes marinating time)
Ease of Preparation: Easy


Curried Braised Chicken:
  • 4 chicken leg quarters (2 to 2 1/2 pounds)
  • 1/2 cup curry powder
  • 2 tablespoons granulated onion
  • 2 tablespoons granulated garlic
  • 7 sprigs fresh thyme
  • 1 onion, sliced
  • 1/4 cup olive oil, plus more as needed
  • 2 1/2 cups chicken broth
  • Pink Himalayan salt and freshly ground black pepper

Butternut Squash:
  • 1 large butternut squash (2 to 3 pounds), peeled and cubed
  • 3 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon cayenne pepper
  • Pink Himalayan salt and freshly ground black pepper

  • 1 tablespoon olive oil
  • 1 cup quinoa
  • Pink Himalayan salt
  • 1 3/4 cups chicken broth

  • 3 tablespoons olive oil
  • Juice of 1 lemon
  • 1 teaspoon garlic powder
  • Pink Himalayan salt and freshly ground black pepper
  • 1 large bunch lacinato kale, leaves stripped and roughly chopped
  • 1/2 cup (about 2 ounces) raw almonds, chopped
  • 1/2 cup crumbled feta cheese (about 4 ounces)

  • 1 Persian cucumber, thinly sliced


For the curried braised chicken: Remove the skin from the leg quarters and discard. Add the chicken to a large bowl. Sprinkle with the curry powder, granulated onion, granulated garlic, thyme, sliced onion, and 2 tablespoons of the olive oil. Season with salt and pepper. Toss together so the chicken is completely coated with the marinade. Transfer to a 1-gallon resealable plastic bag, place the bag on a plate in case of leaks and marinate in the refrigerator for 1 hour to allow the flavors to marry.

Preheat the oven heat to 300 degrees F. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches, remove the chicken from the marinade, letting the excess drip off, and add to the skillet. Brown on both sides, about 4 minutes per side. Add more olive oil to the skillet between batches as needed.

Add the chicken broth to the skillet, cover with the lid or aluminum foil and roast in the oven until an instant-read thermometer inserted in the thickest part registers 170 degrees F, about 1 1/2 hours.

Remove the chicken from the oven, let rest for a few minutes and then shred the meat off the bone.

For the butternut squash: Raise the oven to 400 degrees F. Place the squash on a rimmed baking sheet, drizzle with the olive oil, sprinkle with the cumin, cinnamon and cayenne and season with salt and black pepper. Toss together so the squash is evenly coated. Roast until the squash is tender, about 25 minutes.

For the quinoa: Heat the olive oil in a medium saucepan over medium heat. Add the quinoa and toast, stirring, for 2 to 3 minutes. Add a pinch of salt and the chicken broth and bring to a boil, then reduce the heat to a low simmer, cover and cook until all the liquid has absorbed and the quinoa is tender, about 15 minutes. Turn off the heat and let the quinoa sit, covered, for 5 minutes.

For the kale: Meanwhile, whisk together the olive oil, lemon juice, garlic powder and salt and pepper to taste in a large bowl. Add the kale and toss with tongs for a few minutes to massage and soften it up. Sprinkle in the almonds and feta.

To assemble: Add a nice scoopful of the quinoa to the bottom of each of 4 wide bowls. Top with the kale, then the butternut squash and chicken. Tuck in the cucumber slices for some color.

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