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Categories:
chili powder ground cumin kosher salt ground cinnamon lime zest chicken white hominy acorn squash yellow bell pepper extra-virgin olive oil lime juice scallions fresh cilantro
Viewed: 63 - Published at: 7 years agoIngredients
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- Kosher salt
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon grated lime zest
- 8 skin-on, bone-in chicken thighs (about 2 1/2 pounds)
- 1 15 -ounce can white hominy, drained, rinsed and patted dry
- 1/2 medium acorn squash, seeded and diced
- 1 yellow bell pepper, chopped
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lime juice, plus wedges for serving
- 2 scallions, thinly sliced
- 1/4 cup chopped fresh cilantro
Method
- Position racks in the upper and lower thirds of the oven; preheat to 425 degrees F. Line 2 baking sheets with foil.
- Mix 1 1/2 teaspoons chili powder, 1/2 teaspoon cumin, 3/4 teaspoon salt, the cinnamon and lime zest in a bowl.
- Rub the spice mixture all over the chicken, then transfer to one of the baking sheets; set aside until ready to roast.
- Toss the hominy, squash, bell pepper, 2 tablespoons olive oil, the remaining 1/2 teaspoon each chili powder and cumin, and 1/4 teaspoon salt in a medium bowl.
- Spread on the other baking sheet.
- Transfer the chicken to the upper oven rack and the hominy to the lower rack.
- Roast, stirring the hominy occasionally, until the hominy is lightly browned and the chicken is cooked through, about 25 minutes.
- Transfer the hominy to a bowl and add the lime juice, the remaining 1 tablespoon olive oil, the scallions and cilantro.
- Season with salt and toss.
- Serve with the chicken and lime wedges.
- Photograph by Charles Masters
