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Persian Spiced Chicken

Persian Spiced Chicken
Print Recipe
Persian Spiced Chicken w/ Squash, Pomegranate & Pistachios
Servings
4 servings
Servings
4 servings
Persian Spiced Chicken
Print Recipe
Persian Spiced Chicken w/ Squash, Pomegranate & Pistachios
Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper.
  2. Sprinkle each half of squash with 1/4 tsp. salt, then place facedown on prepared baking sheet along with onion quarters.
  3. 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. 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.
  5. 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. Divide chicken among plates, top with dill and mint, and serve alongside squash mixture.
Recipe Notes

* Featured Spices:

Turmeric, ground

Allspice, ground

Cayenne Pepper

 

Recipe Source: epicurious - Persian Spiced Chicken 

 

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Beef and Squash Chili

Beef and Squash Chili
Print Recipe
Harvest time is here and there is an abundance of squash. Here's a tasty recipe using acorn squash, ancho and pasilla chilies.
Cook Time
1 1/2 hours
Cook Time
1 1/2 hours
Beef and Squash Chili
Print Recipe
Harvest time is here and there is an abundance of squash. Here's a tasty recipe using acorn squash, ancho and pasilla chilies.
Cook Time
1 1/2 hours
Cook Time
1 1/2 hours
Ingredients
Servings:
Instructions
  1. Toast chiles in a dry small skillet over medium-high heat, turning occasionally and pressing down to help them make contact with the pan, until darkened in color and beginning to soften, about 3 minutes. Transfer to a bowl and cover with 2 cups boiling water; let sit 30 minutes to soften. Drain; remove seeds and stems. Purée chiles and broth in a blender until smooth, about 1 minute.
  2. Once chiles have soaked 10 minutes, heat 1 tablespoon oil in a large heavy pot over medium-high. Season beef with salt and pepper and cook, stirring occasionally, until browned all over, about 5 minutes. At this point, quite a bit of liquid will have accumulated; continue to cook until it has evaporated, about 3 minutes. Transfer beef to a plate.
  3. Add 1 tablespoon oil to pot, then white onion and garlic; season with salt and pepper. Cook, stirring often, until softened, 6–8 minutes; onion juices will help loosen anything left on bottom of pot. Add cumin and oregano and cook, stirring, 1 minute.
  4. Return beef to pot and add beer. Bring to a boil, reduce heat, and simmer, stirring occasionally, until almost completely reduced, about 4 minutes. Add chile purée, season with salt and pepper, and bring to a boil. Reduce heat and simmer until liquid is slightly thickened and meat is tender, 20–25 minutes. Add squash; cover and cook until tender, 10–15 minutes. Stir in lime juice.
  5. Meanwhile, preheat oven to 350°. Toss pumpkin seeds and remaining 1 teaspoon oil on a rimmed baking sheet; season with salt. Bake, stirring occasionally, until golden brown, 8–10 minutes. Let cool.
  6. Serve chili topped with sour cream, avocado, red onion, and toasted pumpkin seeds.
Recipe Notes

Note: Chili can be made 3 days ahead. Let cool; cover and chill, or freeze up to 1 month.

Featured Spices:

ancho chili, whole

pasilla chili, whole

cumin, ground

oregano

Recipe + image source - epicurious -  Beef and Squash Chili 

 

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