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Persian-Spiced Chicken with Spaghetti Squash, Pomegranate and Pistachios

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Ingredients

Adjust Servings:
1100 grams Medium spaghetti squash halved lengthwise, seeded
1.5 teaspoons Salt divided
1 Medium red onion peeled, quartered
2 teaspoons Ground turmeric
1.5 teaspoons Ground allspice divided
0.25 teaspoon Cayenne pepper divided
4 Chicken thights
4 tablespoons Olive oil divided
2 tablespoons Fresh lemon juice
1 tablespoon Pomegranate molasses
0.5 cup Roasted salted pistachios coarsely chopped
0.5 cup Pomegranate seeds
0.25 cup Dill for serving
0.25 cup Dill coarsely chopped
0.25 cup Mint coarsely chopped
0.25 cup Mint for serving

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Persian-Spiced Chicken with Spaghetti Squash, Pomegranate and Pistachios

Features:
  • Balanced
Cuisine:
  • 1 hour
  • Serves 4
  • Medium

Ingredients

Directions

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Persian-Spiced Chicken with Spaghetti Squash, Pomegranate and Pistachios is a great combination for a delicacy. Ask anyone from Middle East – and they will thumb up for this.

Easy to make and bake, and it’s rewarding.

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Steps

1
Done

Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper.

2
Done

Sprinkle each half of squash with 1/2 tsp. salt, then place faced down on prepared baking sheet along with onion quarters.

3
Done

Combine turmeric, 1/2 tsp. salt, 1 tsp. allspice, and 1/8 tsp. cayenne in a large bowl. Add chicken and toss to coat. Arrange chicken skin side up alongside squash and onions on baking sheet. Brush tops of chicken with 1 Tbsp. olive oil. Bake until interior of squash and onions are fork-tender, chicken skin is crispy, and an instant read thermometer inserted into the thickest part of the chicken registers 165°F, 35–45 minutes; if chicken is done before squash, remove from oven and let rest until squash is finished cooking.

4
Done

Meanwhile, whisk lemon juice, pomegranate molasses, and remaining 3 Tbsp. oil, 1/2 tsp. salt, 1/2 tsp. allspice, and cayenne in a large bowl.

5
Done

Finely chop onion quarters and transfer to bowl with dressing. Using a fork, scrape squash crosswise to pull strands from shells into bowl with dressing; discard shells. Add pistachios, pomegranate seeds, dill, and mint and toss to coat.

6
Done

Divide chicken among plates, top with dill and mint, and serve alongside squash mixture.

7
Done

Notes :

You can substitute 2 teaspoons red wine vinegar and 1 teaspoon of honey for the 1 tablespoon of pomegranate molasses in the dressing. If the squash is difficult to cut, poke it all over with a paring knife and microwave on high for 5 minutes before cutting.

John [Admin/Founder]

Founder of makan-makan.club, makanan.club

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