ROASTED CHICKEN THIGHS, BUTTERNUT SQUASH AND RED ONION
with a tahini, lemon and garlic dressing topped with toasted pine nuts, fresh parsley and za’atar inspired by Ottolenghi
Ingredients
Serving size 2 people
2 chicken thighs, cleaned and dried
1/2 medium butternut squash, scooped out and cut into 1/4 inch slices
1 red onion, cut into 6-8 wedges
3 tbsp tahini
2 tbsp fresh lemon juice
5 cloves garlic, one grated and 4 lightly smashed
1/4 cup olive oil
1/4 cup pine nuts, toasted
1/4 cup parsley, chopped
salt and pepper
Recipe
Preheat oven to 400.
Add a tbsp of olive oil to a small pyrex and rub to coat the bottom. Salt and pepper both sides of the chicken and place in pyrex.
In a mixing bowl, combine butternut squash and onion slices. Add enough olive oil to lightly coat and toss with salt and pepper. Spread all on a baking sheet in a single layer.
Put both baking sheet and pyrex in oven. Cook for 30 minutes.
Add smashed garlic cloves to vegetables on baking sheet in oven and cook another 10 minutes.
In a small bowl combine tahini, lemon juice, grated garlic clove and salt to taste. If necessary add a few drops of water or more lemon juice to get the proper consistency. This sauce should be fairly thin but not be too runny.
Remove vegetables from the oven and set oven to broil. Cook chicken another 3-5 minutes until skin is crispy and brown.
Plate all in a rustic fashion, drizzle with tahini sauce. Top with za’atar, parsley and toasted pine nuts.
