A tasty spin on a classic chicken taco. The butternut squash adds flavor and dense nutrition to a family favorite meal. Your kiddos will love these! Serve with warm corn tortillas and a side of rice; garnish with lime, chopped cilantro, and sour cream.
Combine chicken thighs, butternut squash, onion, chicken stock, paprika, garlic, salt, marjoram, onion powder, garlic powder, oregano, and pepper in an enameled cast iron Dutch oven. Pour tomatoes on top.
Bake, covered, in the preheated oven until chicken is tender, about 1 hour 30 minutes. Uncover and continue baking until most of the butternut squash has melted into the sauce, about 30 minutes more. Shred chicken with 2 forks.
Substitute 1 teaspoon dried thyme for the marjoram if desired.
You can make this in a slow cooker too; cook on Low for 6 to 7 hours.
269.05 calories; 22.76 g protein; 27.19 g carbohydrates; 5.89 g dietary-fiber; 8.55 g sugars; 8.25 g fat; 2.22 g saturated-fat; 68.49 mg cholesterol; 14844.12 IU vitamin-a-iu; 10.14 mg niacin-equivalents; 0.62 mg vitamin-b6; 40.57 mg vitamin-c; 53.3 mcg folate; 140.58 mg calcium; 5.59 mg iron; 71.81 mg magnesium; 881.89 mg potassium; 1519.2 mg sodium; 0.22 mg thiamin; 74.22 calories-from-fat; 39 percent-of-calories-from-carbs; 27 percent-of-calories-from-fat; 33 percent-of-calories-from-protein; 7 percent-of-calories-from-sat-fat