Discover how delicious healthy food can taste!
ROASTED MOROCCAN CHICKEN THIGHS
WITH SQUASH & PEARL ONIONS
Roasting squash and pearl onions alongside spice-rubbed chicken breasts makes a deliciously simple dinner from a roasting pan. Just add some whole wheat couscous for a complete meal. The bed of cilantro sprigs under the chicken creates exceptionally flavorful pan juices. Most supermarkets now sell butternut squash already peeled, so it is easier than ever to enjoy fresh winter squash any night of the week.
INGREDIENTS
1 lb. peeled, seeded butternut squash, cut into 3/4-inch cubes (3 cups)
2 cups frozen small whole onions, thawed
4 teaspoons extra-virgin olive oil, divided
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper, divided
2 teaspoon honey
2 teaspoons plus 1 tablespoon lemon juice
2 teaspoons paprika
1/2 teaspoon ground cumin
Dash of saffron threads, crumbled (optional)
1 lb. boneless skinless chicken thighs, trimmed
12 fresh cilantro sprigs, plus 1/4 cup coarsely chopped cilantro
1 cup reduced-sodium chicken broth
PREPARATION
1. Heat oven to 450°F. Coat a large roasting pan with cooking spray.
2. In large bowl, combine squash, onions, 2 teaspoons oil, 1/4 teaspoon salt and 1/8 teaspoon pepper; toss to coat. Set aside.
3, In small bowl, mix remaining 2 teaspoons oil, honey and 2 teaspoons lemon juice until smooth. Add paprika, cumin, saffron, if using, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Rub this mixture over chicken thighs.
4. Place cilantro sprigs in center of prepared roasting pan. Set chicken thighs over cilantro sprigs. Surround chicken thighs with squash and onions. Bake, uncovered, 35 to 45 minutes or until chicken is cooked through (an instant-read thermometer inserted in the center should register 180°F) and vegetables are tender, turning vegetables twice. Transfer chicken and vegetables to a platter or individual plates (leave cilantro sprigs in roasting pan).
5. Add chicken broth and 1 tablespoon lemon juice to roasting pan; place over high heat. Bring to a simmer, stirring to scrape up any browned bits. Simmer 1 minute. Strain broth through sieve into a medium bowl. Spoon pan sauce over chicken and vegetables. Sprinkle with chopped cilantro and serve.
4 servings.
Per serving: 280 calories, 9 g total fat, (1.5 g saturated fat), 20 g protein, 32 g carbohydrate, 80 mg cholesterol, 410 mg sodium, 3 g fiber.
Recipe by Patsy Jamieson
Originally published in Cooking Club magazine
