I am so inspired by all the delicious meals I see online, but I come across a major road block when I see how many components are involved. You want me to make a dressing, a marinade, a sauce, a drizzle, a salsa, and what else?! Not going to happen today.
If a marinade is just a flavourful substance, then it must also be a dressing and a drizzle and a sauce at the same time? Right? Right.
For this dish, I created a dressing that acted as our chicken marinade plus our salad dressing. After making this quick dressing, all that was left was roasting all the ingredients together and giving one final toss. Dinner is served!
for the marinade
1 cup plain yogurt (Greek or not)
zest and juice of 2 lemons
1 tbsp honey
1/2 tsp chili flakes
1 tsp salt
4 tbsp harissa paste
2 tsp ground cumin
1 tsp ground ginger
2 small grated garlic cloves
3-4 lb chicken, I like to use bone in, skin on chicken thighs. If you're using chicken breast, you might want to cut it into smaller, even pieces.
1 acorn squash, cut into chunks
1 lb Brussels sprouts, thinly shaved
1 can chickpeas, drained and rinsed
1/2 tsp garlic powder
1/2 tsp paprika
salt and pepper
Combine all ingredients for the marinade and transfer half to a plastic zip top bag. Add the chicken, close the bag tightly and mix everything together by playing with the bag. Marinade in the fridge up to overnight or on the counter for 30 minutes.
Toss the squash with olive oil, salt and pepper and lay on a parchment lined baking tray or baking dish. Add the chicken here and roast for 30 minutes at 425.
On a separate sheet pan, toss brussels sprouts and chickpeas with olive oil, salt, pepper, garlic powder and paprika. Roast in the oven for about 25 minutes.
Toss Brussels sprouts and chickpeas in the remaining yogurt-harissa mixture. Taste for seasoning. Lay squash and chicken on top and serve.