Recipe: Sheet Pan Moroccan Chicken and Butternut Squash

December 31, 2020RecipesRecipes: Fall & Winter

A benefit of exploring the flavors of other cultures and cuisines is the opportunity to stumble upon something that transforms your eating experience.  This sheet pan Moroccan chicken and butternut squash comes to life thanks to a combination of seasonings, bringing both sweet and savory elements from cinnamon, ginger, turmeric, cumin, and paprika that add depth and complexity to the standard chicken and veggies.

Chicken leg quarters, which consist of the thigh, drumstick, and back portion, are an affordable way to serve a large family (or have guaranteed leftovers).  They are versatile for baking, smoking, and roasting.  Since this portion of the chicken is rich in dark meat, it contributes a significant amount of flavor and retains moisture well during cooking.  Enjoy the richness of roast chicken with less time, effort, and expense.  Celebrate the flavors of Morocco with the wonderful merging of chicken, herbs, spices, veggies, and dried fruits in this sheet pan meal, which we’re sure you’ll want to make again.

Sheet Pan Moroccan Chicken and Butternut Squash

Serves 8

Ingredients:

• 1 1/2 C mixed dried fruit (such as chopped pitted dates, apricots, and/or dried cherries)
• 1 medium butternut squash
• 2 large onions
• 1/2 tsp turmeric
• 2 Tbsp dried parsley
• 3/4 tsp cumin
• 3/4 tsp cinnamon
• 3/4 tsp paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp ground ginger
• 2 tsp salt
• 1 Tbsp lemon juice (approximately 1/2 lemon)
• 4 tsp minced garlic from jar (or 8 garlic cloves, minced), divided
• 4 Tbsp olive oil, divided
• 6 chicken leg quarters (drumsticks and thighs), patted dry with a paper towel
• For serving: Fresh mint leaves, Pomegranate seeds (arils), Pumpkin seeds (pepitas)

Directions:

1. Preheat oven to 400˚F. Place dried fruit in bowl. Add enough hot water to cover fruit. Soak 10 minutes to rehydrate.
2. Peel butternut squash, halve lengthwise, and remove seeds. Cut into 1-inch cubes.
3. Peel and quarter onions (1/2 inch wedges).
4. Drain water from bowl of fruit.
5. In small bowl, combine turmeric, parsley, cumin, cinnamon, paprika, cayenne, ginger, and salt.
6. In large bowl, combine lemon juice, 2 tsp minced garlic, 2 Tbsp olive oil, and 2/3 of spice mixture (about 3 Tbsp).  Add chicken and toss, rubbing chicken to coat well.
7. Arrange chicken pieces, skin side up, on one large, rimmed baking sheet (the rimmed baking sheet will help contain juices released from chicken as it cooks).
8. In same large bowl, combine remaining garlic, olive oil, and spices.
9. Add butternut squash and onion. Toss until evenly coated.
10. On a second baking sheet lined with foil, arrange vegetables in a single layer.
11. Place both baking sheets in the oven and roast for 20 minutes.
12. After 20 minutes, remove baking sheet with veggies from oven and stir veggies.  Sprinkle rehydrated fruit atop veggies. Before returning pan to the oven, rotate location of the baking sheets to ensure even cooking and promote browning of the chicken.
13. Roast chicken, veggies, and rehydrated fruit an additional 25 minutes or until thermometer inserted into thickest part of chicken leg registers 165˚F and the butternut squash is tender.
14. Place vegetables and fruit on serving plates and divide chicken portions between plates.  Serve with desired garnishes.

Swaps:

• For the chicken leg quarters: chicken breasts, thighs, and/or drumsticks (cooking time may vary)
• For the butternut squash: frozen butternut squash cubes (6 C), delicata squash sliced into chunks, sweet potatoes cubes, or halved baby yellow potatoes
• For the mint: fresh basil or parsley, chopped

Recipe modified from: Eat What You Love: Everyday Comfort Food You Crave cookbook