Persian-Spiced Chicken With Spaghetti Squash, Pomegranate, And Pistachios Recipe

Name: Persian-Spiced Chicken With Spaghetti Squash, Pomegranate, And Pistachios
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium spaghetti squash (2-2 1/2 pounds), halved lengthwise, seeded; 1 1/2 teaspoons kosher salt, divided; 1 medium red onion, peeled, quartered; 2 teaspoons ground turmeric; 1 1/2 teaspoons ground allspice, divided; 1/4 teaspoon cayenne pepper, divided; 4 chicken legs (thigh and drumstick); 4 tablespoons olive oil, divided; 2 tablespoons fresh lemon juice; 1 tablespoon pomegranate molasses (see cooks' note); 1/2 cup roasted salted pistachios, coarsely chopped; 1/3 cup pomegranate seeds; 1/4 cup coarsely chopped dill, plus more for serving; 1/4 cup coarsely chopped mint, plus more for serving

Servings: persons

1 medium spaghetti squash (2-2 1/2 pounds), halved lengthwise, seeded
1 1/2 teaspoons kosher salt, divided
1 medium red onion, peeled, quartered
2 teaspoons ground turmeric
1 1/2 teaspoons ground allspice, divided
1/4 teaspoon cayenne pepper, divided
4 chicken legs (thigh and drumstick)
4 tablespoons olive oil, divided
2 tablespoons fresh lemon juice
1 tablespoon pomegranate molasses (see cooks' note)
1/2 cup roasted salted pistachios, coarsely chopped
1/3 cup pomegranate seeds
1/4 cup coarsely chopped dill, plus more for serving
1/4 cup coarsely chopped mint, plus more for serving

1
Preheat oven to 375u00b0F. 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 165u00b0F, 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.

316

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 medium spaghetti squash (2-2 1/2 pounds), halved lengthwise, seeded, 1 1/2 teaspoons kosher salt, divided, 1 medium red onion, peeled, quartered, 2 teaspoons ground turmeric, and more.

Yes, Persian-Spiced Chicken With Spaghetti Squash, Pomegranate, And Pistachios falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Persian-Spiced Chicken With Spaghetti Squash, Pomegranate, And Pistachios

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