CHICKEN BACON KALE AND SPAGHETTI SQUASH HASH

CHICKEN BACON KALE AND SPAGHETTI SQUASH HASH

By sweet-treats-baking.blogspot.fr

Serves 2-4

3 Strips of Bacon

1.15 lb Chicken Thighs

Sea Salt

2 Onions, sliced

5 c (100 g) Kale, ribs removed & chopped

3 c (325 g) Cooked Spaghetti Squash strands

Sea Salt, for serving

In a cast-iron skillet fry the bacon over medium high heat, flipping as necessary. When the bacon is golden, remove from the pan & reserve for garnish at the end. Leave the drippings in the pan.   Sprinkle the chicken thighs with salt & sauté them in the bacon drippings until they reach an internal temperature of 165 F. Transfer the cooked chicken thighs to a cutting board.   In the same pan, with the drippings from the bacon & chicken, caramelize the onions over low heat, stirring occasionally. This process may take more than 20 minutes.   Once the onions are golden brown, increase the heat to medium low and add the chopped kale and cook, stirring occasionally, until the kale wilts slightly. Meanwhile, chop up the cooked chicken thighs. Add the spaghetti squash to the skillet.  Toss to combine.   Add the chicken pieces and continue to cook until heated through.  Portion onto plates Chop the cooked bacon and sprinkle, along with some sea salt (or other pink or sea salt) and serve.   Store any leftovers in the refrigerator or freeze for longevity.