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Moroccan Roast Chicken w/ Squash & Onion




Source of Recipe


Cooking Pleasures Dec 03/Jan 04






Recipe Introduction


Roasting squash and small whole onions alongside spice-rubbed chicken makes a deliciously simple dinner. The pan juices are imbued with the taste of cilantro, giving them exceptional flavor. Serve the chicken with couscous.





List of Ingredients



• 3 cups cubed butternut squash (3/4 inch), about 1 1/2 lb
  
• 2 cups frozen small whole onions, thawed
  
• 4 tsps extra-virgin olive oil, divided
  
• 1/2 tsp salt, divided
  
• 1/4 tsp freshly ground pepper, divided
  
• 2 tsps honey
  
• 2 tsps lemon juice
  
• 2 tsps paprika
  
• 1/2 tsp ground cumin
  
• 1 lb boneless skinless chicken thighs
  
• 12 fresh cilantro sprigs
  
• 1/4 cup coarsely chopped fresh cilantro
  






Instructions



1. Heat oven to 450. Spray large roasting pan with nonstick cooking spray.
   
2. In large bowl, combine squash, onons, 2 tsos of the oil, 1/4 tsp of the salt and 1/8 tsp of the pepper; toss to coat.
   
3. In small bowl, stir together remaining 2 tsps oil, honey and lemon juice until smooth. Stir in paprika, cumin, remaining 1/4 tsp salt and remaining 1/8 tsp pepper. Rub over chicken thighs.
   
4. Place cilantro sprigs in center of roasting pan; place chicken thighs over squash mixture. Bake, uncovered, 35 to 40 minutes or until chicken is no longer pink in center, juices run clear and vegetables are tender, turning vegetables twice. Serve sprinkled with chopped cilantro.
   






Final Comments


4 servings