Moroccan-Spiced Chicken Thighs With Kabocha Squash

Finish this hearty dish by scattering pomegranate seeds, chopped fresh cilantro and mint over the top.


Makes four servings
Prep time: 20 minutes, plus time to marinate chicken
Cook time: 40 minutes


  • 8 skin-on, bone-in chicken thighs
  • 3 tbs. extra-virgin olive oil
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 tsp. ground cinnamon
  • ½ tsp. ground turmeric
  • 2 kabocha squashes, seeded and cut lengthwise into 8 slices each
  • 1 tsp. sea salt, plus more to taste
  • ½ tsp. freshly ground black pepper
  • ¼ cup pomegranate seeds, for garnish
  • 1 tbs. chopped fresh cilantro, for garnish
  • 1 tbs. fresh mint, for garnish


  1. Place the chicken in a large bowl with 2 tablespoons olive oil and the cumin, coriander, cinnamon, and turmeric; toss to coat. Cover and marinate in the refrigerator for 45 minutes or overnight.
  2. Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
  3. Toss the squash with 1 tablespoon olive oil.
  4. Place the squash and chicken (skin side up) on the baking sheet; season with salt and pepper. Bake 40 minutes or until juices run clear and an instant-read thermometer inserted into a thigh reaches 160 degrees F. (The chicken will continue to cook a bit after it’s removed from the oven.) Allow to rest 15 minutes.
  5. Transfer the chicken and squash to a serving platter and garnish with pomegranate seeds, cilantro, and mint. Serve warm.

MS, director of the Healing Kitchens Institute at Commonweal, is the author of several cookbooks, including The Healthy Mind Cookbook and Clean Soups (from which the Roasted Butternut Squash Soup recipe was adapted). She lives in San Rafael, Calif.

Photos: Andrea DAgosto; Prop Styling: Alicia Buszczak; Food Stylist: Paul Jackman

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