Ingredients
- 1 medium spaghetti squash 2-2 1/2 lbs, halved lengthwise, seeded
- 1 1/2 tsp kosher salt divided
- 1 medium red onion quartered
- 2 tsp turmeric
- 1 1/2 tsp allspice * ground
- 1/4 tsp cayenne pepper divided
- 4 Chicken Legs
- 4 tbsp olive oil divided
- 2 tbsp lemon juice
- 1 tbsp pomegranate molasses
- 1/2 cup pistachios roasted, salted
- 1/3 cup pomegranate seeds
- 1/4 cup + dill chopped coarsley
- 1/4 cup + mint chopped coarsley
Servings: servings
Instructions
- Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper.
- Sprinkle each half of squash with 1/4 tsp. salt, then place facedown on prepared baking sheet along with onion quarters.
- 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.
- Meanwhile, whisk lemon juice, pomegranate molasses, and remaining 3 Tbsp. oil, 1/2 tsp. salt, 1/2 tsp. allspice, and 1/8 tsp. cayenne in a large bowl.
- 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.
- Divide chicken among plates, top with dill and mint, and serve alongside squash mixture.
Recipe Notes
* Featured Spices:
Turmeric, ground
Allspice, ground
Recipe Source: epicurious - Persian Spiced Chicken
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