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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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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 1 |
| 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 2 |
| 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 3 |
| 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 4 |
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.
TIPSDrink Pairing: Oregon Maibock |
