< Back

Cumin and Coriander Chicken
with roasted spiced butternut squash and cabbage wedges

Name: Cumin and Coriander Chicken
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 1/2 tsp Cumin, ground; 1 1/2 tsp Coriander, ground; 1/2 tsp Salt; 1/4 tsp Black pepper; 1/4 tsp Garlic powder; 4 Chicken thighs, boneless and skinless; 1 1/2 tsp Cumin and Coriander Spice Mix (ingredients listed separately); 1 Tbsp Oil, cooking; 1 tsp Mustard, Dijon; 1/2 tsp Paprika; 1 Tbsp Vinegar, red or white wine; 2 1/2 Tbsp Oil, olive; 1 lb Butternut squash, cubed (look for pre-cut butternut squash); 8 oz Cabbage, green, wedges; 2 stalks Green onions, chopped, white and green parts combined; 1 Tbsp Oil, cooking; 1 1/2 tsp Cumin and Coriander Spice Mix (ingredients listed separately)

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

Cumin and coriander spiced chicken thighs will be a welcome addition to your "Taco Tuesday" repertoire. The sweet and spicy roasted butternut squash and cabbage served on the side rounds out the meal nicely.
Smarts: Spread the butternut squash and cabbage in a single layer, leaving room between the veggies so that they roast (think yummy golden color!) instead of steam.

Ingredients

Metric

Servings:

Cumin and Coriander Spice Mix:

Cumin, ground - 1 1/2 tsp
Coriander, ground - 1 1/2 tsp
Salt - 1/2 tsp
Black pepper - 1/4 tsp
Garlic powder - 1/4 tsp

Cumin and Coriander Chicken:

Chicken thighs, boneless and skinless - 4
Cumin and Coriander Spice Mix (ingredients listed separately) - 1 1/2 tsp
Oil, cooking - 1 Tbsp

Roasted Butternut Squash and Cabbage Wedges:

Mustard, Dijon - 1 tsp
Paprika - 1/2 tsp
Vinegar, red or white wine - 1 Tbsp
Oil, olive - 2 1/2 Tbsp
Butternut squash - 1 lb , cubed (look for pre-cut butternut squash)
Cabbage, green - 8 oz , wedges
Green onions - 2 stalks , chopped, white and green parts combined
Oil, cooking - 1 Tbsp
Cumin and Coriander Spice Mix (ingredients listed separately) - 1 1/2 tsp

Prep

Make spice mix - (If prepping right before cooking, get oven heating before continuing with prep.) Combine cumin, coriander, salt, black pepper, and garlic powder. (Can be done up to 5 days ahead)
Make vinaigrette - Whisk together mustard, paprika, and vinegar. Add olive oil while whisking. (Can be done up to 5 days ahead)
Squash - Cube squash. (Can be done up to 5 days ahead)
Season chicken - Rub chicken on all sides with spice mix (portion for chicken). Tenderize with a fork. (Can be done 1 day ahead)
Cabbage / Green onions - Prep as directed. Store separately. (Can be done 1 day ahead)

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

Heat oven to 425F / 218C degrees.
Toss squash and cabbage wedges with cooking oil (portion for roasted vegetables) and spice mix (portion for roasted vegetables). Line cabbage up in a single layer and spread butternut squash out onto a sheet pan. Roast for 30 to 35 minutes, turning cabbage and stirring squash halfway through cooking, until tender and golden.
When squash is nearly finished, heat a skillet with cooking oil (for chicken) over medium heat. Add chicken and sear until both sides are deep golden brown, ~3 minutes on each side.
Reduce heat to low-medium and cover pan with a lid or foil. Continue cooking until chicken is cooked through, 5 to 8 minutes, or until chicken reaches 165F / 74C degrees.
Transfer cabbage and squash to a serving platter. Drizzle with vinaigrette and top with green and white parts of green onions.
Serve chicken with cabbage and squash on the side. Enjoy!

Reviews

Ratings

0 reviews