Description:
Really interesting
Ingredients:
1 medium spaghetti squash (2–2 1/2 pounds), halved lengthwise, seeded
1 1/2 teaspoons kosher salt, divided
1 medium red onion, peeled, quartered
2 teaspoons ground turmeric
1 1/2 teaspoons ground allspice, divided
1/4 teaspoon cayenne pepper, divided
4 chicken legs (thigh and drumstick)
4 tablespoons olive oil, divided
2 tablespoons fresh lemon juice
1 tablespoon pomegranate molasses (see cooks’ note)
1/2 cup roasted salted pistachios, coarsely chopped
1/3 cup pomegranate seeds
1/4 cup coarsely chopped dill, plus more for serving
1/4 cup coarsely chopped mint, plus more for serving
Directions:
Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper.
Sprinkle each half of squash with 1/4 tsp. salt, then place facedown on prepared baking sheet along with onion quarters.
Combine turmeric, 1/2 tsp. salt, 1 tsp. allspice, and 1/8 tsp. cayenne in a large bowl. Add chicken and toss to coat. Arrange chicken skin side up alongside squash and onions on baking sheet. Brush tops of chicken with 1 Tbsp. olive oil. Bake until interior of squash and onions are fork-tender, chicken skin is crispy, and an instant read thermometer inserted into the thickest part of the chicken registers 165°F, 35–45 minutes; if chicken is done before squash, remove from oven and let rest until squash is finished cooking.
Meanwhile, whisk lemon juice, pomegranate molasses, and remaining 3 Tbsp. oil, 1/2 tsp. salt, 1/2 tsp. allspice, and 1/8 tsp. cayenne in a large bowl.
Finely chop onion quarters and transfer to bowl with dressing. Using a fork, scrape squash crosswise to pull strands from shells into bowl with dressing; discard shells. Add pistachios, pomegranate seeds, dill, and mint and toss to coat.
Divide chicken among plates, top with dill and mint, and serve alongside squash mixture.
Notes:
Pomegranate molasses is available at Middle Eastern grocery stores and specialty food stores. You can substitute 2 teaspoons red wine vinegar and 1 teaspoon of honey for the 1 tablespoon of pomegranate molasses in the dressing.
If the squash is difficult to cut, poke it all over with a paring knife and microwave on high for 5 minutes before cutting.
Source: https://www.epicurious.com/recipes/food/views/persian-spiced-chicken-with-spaghetti-squash-pomegranate-and-pistachios