Moroccan-Spiced Chicken Thighs With Kabocha Squash

Makes four servings
Prep time: 20 minutes, plus time to marinate chicken
Cook time: 40 minutes

Ingredients

• 8 skin-on, bone-in chicken thighs
• 3 tbs. extra-virgin olive oil
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• 1 tsp. ground cinnamon
• ½ tsp. ground turmeric
• 2 kabocha squashes, seeded and cut lengthwise into 8 slices each
• 1 tsp. sea salt, plus more to taste
• ½ tsp. freshly ground black pepper
• ¼ cup pomegranate seeds, for garnish
• 1 tbs. chopped fresh cilantro, for garnish
• 1 tbs. fresh mint, for garnish

Directions

1. Place the chicken in a large bowl with 2 tablespoons olive oil and the cumin, coriander, cinnamon, and turmeric; toss to coat. Cover and marinate in the refrigerator for 45 minutes or overnight.
2. Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
3. Toss the squash with 1 tablespoon olive oil.
4. Place the squash and chicken (skin side up) on the baking sheet; season with salt and pepper. Bake 40 minutes or until juices run clear and an instant-read thermometer inserted into a thigh reaches 160 degrees F. (The chicken will continue to cook a bit after it’s removed from the oven.) Allow to rest 15 minutes.
5. Transfer the chicken and squash to a serving platter and garnish with pomegranate seeds, cilantro, and mint. Serve warm.