From the blog For Love of the Table
1 1/2 lbs. chicken thighs, trimmed of excess fat (or use legs...or a mixture of thighs and legs)
About 2 t. kosher salt, divided
1 t. coriander seed
1/2 t. caraway seed
1 1/2 t. paprika
1/4 t. cayenne pepper
3 T. olive oil
Zest of one lemon
1 1/4 lb. butternut squash, peeled, seeded and cut into 1-inch chunks
3 medium turnips (about 10 to 12 oz.), peeled and cut into 1-inch chunks
6 oz. cipollini onions (8 to 12, depending on their size...look for 1 to 1 1/2 inch), peeled
Freshly ground black pepper
Coarsely chopped cilantro
1 lemon, cut into wedges
Plain yogurt to serve, optional
If time permits, salt the chicken 12 to 24 hours ahead. Use up to 3/4 t. of kosher salt per pound of chicken...I find a teaspoon of kosher salt for 1 1/2 lbs of chicken to be about right. Cover and refrigerate.
Preheat the oven to 450°.
Place the spices in a dry sauté pan over medium-high heat, shaking occasionally, until fragrant. Transfer to a plate to cool. Grind in a spice grinder or with a mortar and pestle. (If whole spices are not available, just use ground spices.) Combine the toasted spices with the paprika and cayenne in a small bowl with the olive oil and lemon zest; set aside.
In a large bowl, toss the vegetables with a teaspoon of kosher salt and pepper to taste. Pepper the chicken and add it to the bowl. Drizzle the spicy oil over all and toss until everything is well coated. A wide rubber spatula or your hands work great for this. Spread the vegetables and chicken (skin side up) on a lightly oiled rimmed sheet pan, distributing everything evenly.
Place the pan in the oven and roast, stirring the vegetables and basting the chicken with the pan juices two or three times as they roast. Because all ovens are different, you will have to watch carefully to make sure that 450° is the right temperature for your oven. You want everything to be cooking at an active sizzle. If after 20 minutes nothing is happening, increase the temperature by 25°...if things are snapping and popping aggressively...or smoking, reduce the oven temperature by 25°. Continue to roast until the thighs are cooked through (juices should run clear) and the vegetables are tender and golden brown—about 45 minutes.
Transfer the chicken and vegetables to a platter or individual serving plates and scatter the cilantro over all. Serve with lemon wedges and a dollop of yogurt on the side, if desired. Accompany with cinnamon and raisin couscous...or steamed basmati rice...or, for a lighter meal, serve with arugula dressed with lemon and olive oil. Serves 4
Variation for Cornish Hens: Replace the chicken thighs with two 1 1/4 to 1 1/2 lb. Cornish Hens. Reduce the oil in the spice mixture by a tablespoon and add a tablespoon of honey and a tablespoon of lemon juice to the mixture. Season the hens (12 to 24 hours ahead, if time). Stuff a quarter of a lemon in each of the cavities and tie the legs together with cotton twine. Toss the vegetables with salt and pepper, add the Cornish hens to the bowl and pour the spice mixture over all, tossing to coat everything thoroughly. Place the hens and vegetables in a shallow baking dish just large enough to hold the hens and vegetables in a snug single layer. Start the birds in a 475° oven. Roast, basting the birds occasionally with the pan juices. After 20 minutes or so (when the birds have begun to take on a deep color), reduce the oven temperature to 400° and add 1/2 cup of water to the roasting pan. Continue to roast until the birds are fully cooked (juices should run clear) and the vegetables are tender and golden—another 20 to 30 minutes. (If at any time the pan juices become dry, add more water.) Keep the vegetables warm while you rest the birds (at least 10 minutes). Cut the birds in half and serve one half per person.
1 c. quick-cooking couscous
1/2 t. kosher salt
1/4 t. cinnamon
2 T. unsalted butter
1 1/4 c. boiling water
1/2 c. golden raisins, plumped in boiling water and drained well
Place the couscous in a medium sized bowl and toss with the salt and cinnamon. Add the butter. Pour the boiling water over, give it a stir and cover with plastic wrap. Let stand for 10 minutes. Remove the plastic, add the raisins and fluff with a fork. Serve immediately. Serves 4
(Couscous recipe adapted from One Good Dish by David Tanis)
http://www.forloveofthetable.com/2016/02/whats-in-season-turnips.html
As published on forloveofthetable.com
Unless otherwise noted, all content and photos © 2010-2016 Paige Vandegrift, All Rights Reserved