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

Active: 40 minTotal: 40 min

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.

Tags

Ingredients

Servings:
4
Metric
Cumin and Coriander Spice Mix:
  • Cumin - 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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. 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)
  2. Make vinaigrette - Whisk together mustard, paprika, and vinegar. Add olive oil while whisking. (Can be done up to 5 days ahead)
  3. Squash - Cube squash. (Can be done up to 5 days ahead)
  4. Season chicken - Rub chicken on all sides with spice mix (portion for chicken). Tenderize with a fork. (Can be done 1 day ahead)
  5. Cabbage / Green onions - Prep as directed. Store separately. (Can be done 1 day ahead)

Make

  1. Heat oven to 425F / 218C degrees.
  2. 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.
  3. 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.
  4. 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.
  5. Transfer cabbage and squash to a serving platter. Drizzle with vinaigrette and top with green and white parts of green onions.
  6. Serve chicken with cabbage and squash on the side. Enjoy!

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Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

This meal has 32 reviews

We ate these as tacos for convenience. We skipped the side.

By: Samantha
Posted: Oct 27, 2018
Diet: Vegetarian

The tostadas shells themselves didn't come out well. I usually love them but in this case I'd have rather had taco shells.

By: Kristen
Posted: Oct 22, 2018
Diet: Original

We ate these as tacos and skipped the squash in favor of a different side.

By: Tara
Posted: Oct 22, 2018
Diet: Original

I liked the texture and the spicieness of the butternut squash — it’s a great vegetarian version of tacos. I just microwaved corn tortillas in place of making the shells. I juiced a lime over the baked squash right before serving — tasty!

By: Heather
Posted: Oct 22, 2018
Diet: Vegetarian

I really liked this. I skipped baking the shells and just made street tacos. I couldn't find cubed squash, but I did find squash noodles. I baked them for half the time and it was like having shoestring fries.

By: Chelsea
Posted: Oct 21, 2018
Diet: Original

I really liked this, my partner was just so-so. The squash was great. The only negative for me was the tortillas as tostada shells. The texture was difficult to eat.

By: Carli
Posted: Oct 20, 2018
Diet: Original