Kabocha squash & sea buckthorn chicken

Prep time 8 min Total time 35 min Serves 2

Here’s a great way to try sea buckthorn, a little-known fruit growing in our province. These sour little berries pair especially well with the sweet/savoury sauce. The Kabocha squash is a very sweet (and very orange!) pumpkin that will turn this recipe into a great comfort dish perfect for fall.

- Marie des Neiges Magnan




  • 1 tsp spicy sauce (we used the Habanero Maple hot pepper coulis from Sinaï Gourmet)
  • ¼ cup soy sauce
  • ½ cup raspberry-cassis juice (or any other flavour)
  • ½ cup honey
  • 1 clove garlic, finely chopped
  • 1 tbsp grated ginger
  • 1 pack sea buckthorn
  • 2 boneless chicken breasts
  • 1 kabocha squash
  • 2 tbsp olive oil
  • 1½ cup white basmati rice
  • Salt and pepper


  • Preheat oven to 450°F.

Prepare the sauce:

  • Mix together the soy sauce, raspberry-cassis juice, honey, garlic and ginger.
  • Set aside 2 stems of sea buckthorn.
  • Detach the berries from the other stems and add them to the sauce.
  • Place the chicken breasts on a baking tray covered with a piece of parchment paper. Pour half of the sauce on top of the chicken.
  • Wash and cut the squash in half, then remove seeds. Cut in half-moon slices.
  • On a baking sheet covered with parchment paper, place the slices of squash. Drizzle olive oil on top and season with salt and pepper.
  • Cook the squash and chicken in the oven for 20-25 minutes or until the squash is tender and the chicken is cooked through. Halfway through cooking, baste the chicken breasts with pan juices.
  • 5 minutes before the end, add a sprig of sea buckthorn on top of each chicken breast and put back in the oven.
  • While the chicken cooks, prepare the rice according to the package instructions.
  • To serve, place the chicken on the rice with a few slices of squash and drizzle some of the remaining sauce over the dish.