Peel and cut the butternut squash into equal-size pieces. Peel and julienne the onions. Roughly chop the ginger and garlic.

Heat a stock pot over medium-low heat. Add 75 grams of the coconut oil to the pan, then the squash. Cook, stirring, until the squash begins to sweat, 5-10 minutes. Add the onions and cook, stirring, until translucent, 3-5 minutes. Add the ginger, garlic, and chiles and cook, stirring, until fragrant, about 1 minute. Season with the curry powder and salt and pepper to taste.

Add the coconut milk and stock to the pan and reduce the heat to low. Cover the pot. Cook the mixture until all the ingredients are tender, adding more liquid if needed, 35-40 minutes. Once cooked, purée the mixture in a blender on high until smooth.

While the mixture cooks, prepare the cauliflower: Preheat the oven to 450ºF. Heat the remaining coconut oil in a large, oven-safe sauté pan over medium-high heat. Season the cauliflower florets with salt and pepper, then place them cut-sides down in the hot pan. Cook until caramelized on the bottom, 3-5 minutes. Transfer the pan to the oven and roast until the cauliflower is tender, 5-7 minutes more.

Season the chicken thighs with salt and pepper. In a large, shallow bowl, season the flour with salt and pepper. Place the beaten eggs in a second large, shallow bowl. Place the panko in a third large, shallow bowl.

Dunk the chicken in the seasoned flour, then the eggs, then the panko.

Fry the coated chicken in vegetable oil heated to 350ºF until golden, 4-5 minutes per side. Transfer to a paper towel–lined plate and season with salt.

To serve: Place the squash purée on each plate. Slice the chicken into thirds on a bias and fan in the center of each plate. Arrange the cauliflower around the edge of each plate. Garnish with the cilantro, toasted pumpkin seeds, and pomegranate seeds.

Chopped Greek Salad with Chicken

Ingredients

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