Spiced Chicken with Spaghetti Squash, Pomegranate, and Pistachios
A Middle Eastern-inspired dish featuring tender chicken legs seasoned with warm spices, served alongside strands of roasted spaghetti squash tossed with pomegranate seeds, pistachios, and fresh herbs in a tangy pomegranate-lemon dressing.
Ingredients
- •1 whole medium spaghetti squash
- •1½ teaspoons kosher salt
- •1 whole medium red onion
- •2 teaspoons ground turmeric
- •1½ teaspoons ground allspice
- •¼ teaspoon cayenne pepper
- •4 pieces chicken legs
- •4 tablespoons olive oil
- •2 tablespoons fresh lemon juice
- •1 tablespoon pomegranate molasses
- •⅓ cup pomegranate seeds
- •¼ cup coarsely chopped dill
- •¼ cup coarsely chopped mint
- •herbs for serving
Cooking Instructions
- 1.
Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper.
5 min
- 2.
Sprinkle each half of squash with 1/4 tsp. salt, then place facedown on prepared baking sheet along with onion quarters.
5 min
- 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.
45 min
- 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 min
- 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.
10 min
- 6.
Divide chicken among plates, top with dill and mint, and serve alongside squash mixture.
5 min