Za’atar Chicken with Harissa and Honey Mashed Butternut Squash
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Za’atar Chicken with Harissa and Honey Mashed Butternut Squash

  • Servings: 2
  • Prep Time: 20 MINS
  • Cook Time: 55 MINS

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Za’atar Chicken with Harissa and Honey Mashed Butternut Squash

Directions

Step one
Whisk 1/4 cup oil, lemon juice, zaatar, garlic, salt, sesame oil, sumac and pepper together in a small bowl. Place chicken in a shallow baking dish or resealable plastic bag. Pour marinade over chicken and toss to evenly coat. Cover and refrigerate for at least 4 hours.
Step two
Meanwhile, for the butternut squash, adjust oven racks to lower and middle positions; preheat to 375°. Line a rimmed baking sheet with parchment paper. Add squash and butter to a large bowl and toss to coat. Place squash in a single layer on prepared baking sheet and bake on lower rack for 40 minutes until fork-tender.
Step three
Meanwhile, 15 minutes before squash is finished cooking, remove chicken from marinade and pat dry with paper towels. Heat remaining 1 teaspoon oil in a large skillet over medium-high heat. Place chicken in the hot skillet and cook without moving, until golden-brown, about 4-5 minutes. Turn chicken over and transfer skillet to the middle rack in oven. Roast until chicken is fully cooked and reaches 170°F, about 10 to 15 minutes. Transfer to a plate and let rest.
Step four
Add cooked butternut squash, 1/3 cup melted butter, heavy cream, honey and harissa in a food processor and puree, scraping down the sides as needed, until smooth, about 30 seconds. Season with salt, to taste. Serve butternut squash puree with chicken and garnish with pomegranate arils, mint and pine nuts.

TIPS

Drink Pairing: Oregon Maibock

Ingredients

2 each RANGER® Free Range Boneless Skinless Chicken Breasts
1/4 cup olive oil, plus 1 teaspoon, divided
1/2  lemon, juiced
1/4 cup Sonoma Spice Queen Zatar
4 cloves garlic, minced
1 tsp. kosher salt
1 tsp. toasted sesame oil
1/2 tsp. sumac
1/2 tsp. freshly ground black pepper
 
  BUTTERNUT SQUASH:
1 large butternut squash, peeled, seeded and cut into 1-inch pieces
1/3 cup unsalted butter, melted, divided
1/2 cup heavy cream, room temperature
1 tbsp. honey
1 tbsp. Sonoma Spice Queen Harissa, plus more for serving
  Kosher salt, to taste
1/4 cup pomegranate arils
2 tbsp. chopped fresh mint
1 tbsp. pine nuts, toasted

Directions

Step one
Whisk 1/4 cup oil, lemon juice, zaatar, garlic, salt, sesame oil, sumac and pepper together in a small bowl. Place chicken in a shallow baking dish or resealable plastic bag. Pour marinade over chicken and toss to evenly coat. Cover and refrigerate for at least 4 hours.
Step two
Meanwhile, for the butternut squash, adjust oven racks to lower and middle positions; preheat to 375°. Line a rimmed baking sheet with parchment paper. Add squash and butter to a large bowl and toss to coat. Place squash in a single layer on prepared baking sheet and bake on lower rack for 40 minutes until fork-tender.
Step three
Meanwhile, 15 minutes before squash is finished cooking, remove chicken from marinade and pat dry with paper towels. Heat remaining 1 teaspoon oil in a large skillet over medium-high heat. Place chicken in the hot skillet and cook without moving, until golden-brown, about 4-5 minutes. Turn chicken over and transfer skillet to the middle rack in oven. Roast until chicken is fully cooked and reaches 170°F, about 10 to 15 minutes. Transfer to a plate and let rest.
Step four
Add cooked butternut squash, 1/3 cup melted butter, heavy cream, honey and harissa in a food processor and puree, scraping down the sides as needed, until smooth, about 30 seconds. Season with salt, to taste. Serve butternut squash puree with chicken and garnish with pomegranate arils, mint and pine nuts.

TIPS

Drink Pairing: Oregon Maibock

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