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Herb squash and coconut chicken
Kale and squash are in season, so tuck into these root vegetables that are comforting once seasoned in light herby flavours.
Preparation Time: 3 minutes
Cooking Time: 1 hour 20 minutes
Makes: 2 servings
1 yellow kuri squash
Handful fresh kale
2 chicken legs
Pinch of salt
Tablespoon coconut oil
Using a sharp knife slice down the middle of the squash.
Scoop out the seeds and give it a wash in cold, running water.
Stuff the herbs and coconut oil into the chicken - under the skin and roast in the oven for 1 hour.
Remove the chicken from the oven and add the squash. Place back in the oven for 20 minutes.
Remove the tray from the oven.
Set the tray aside, remove the chicken and squash and add the kale to the same tray - you want it to soak up the oils and juice from the chicken Place in the oven for 5 minutes.
Serve and enjoy.
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