4 oz EVOO or Rendered Chicken Fat
1 Diced Spanish Onion
2 Tbsp chopped garlic
1- 3lb Beaver Brook Farm Natural Chicken
(Either cut into 8-10 pieces or cut into 1″ dice)
2 1″ diced Butternut Squash
1 bunch Kale, large dice (rib removed)
3 cups diced tomatoes
6 cups chicken broth
4 oz flour
1 tblsp Zatar
1 tblsp Cumin
1 tsp each Black pepper and crushed Red pepper
Salt to taste
Heat oil or fat in a large Dutch oven or heavy pot on medium high heat. When hot, brown the chicken pieces and set aside. Add the onions and garlic to the pan and sauté until clear. Reduce heat and add the flour to the pan to make a roux and cook while stirring for about 5 minutes.
Add the chicken broth to deglaze the pan and mix well to incorporate the roux/onion mixture. Add the tomato, Zatar, cumin, Black pepper, red pepper, Chicken and Butternut squash. Bring to a boil, then lower to a simmer and cook for about 15 minutes. Add the Kale and cook another 15 minutes. Check for salt and serve.