Cumin and Coriander Chicken
with roasted spiced butternut squash and cabbage wedges
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.
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
Proteins
Cuisines
Ingredients
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)
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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!
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