Berbere-Spiced Crispy Skin Chicken & Vegetables with ZENB Elbows Pasta

SERVES 4

PREP TIME 15 minutes

COOK TIME 50 minutes

Nutritional Facts

NUTRITIONAL FACTS

Serving Size: 467g
Servings: 4

Calories: 680

Amount per Serving*% Daily Value
Total Fat21g27%
Saturated Fat4.5g23%
Trans Fat21g
Cholesterol130mg43%
Sodium580mg25%
Carbohydrates82g30%
Dietary Fiber15g54%
Total Sugar21g
Protein42g
Vitamin A 100%
Vitamin C 20%
Calcium 133mg 10%
Iron 7mg 40%
Potassium 1390mg 30%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

FEATURED IN RECIPE


ZENB Elbows Pasta

This chef-created recipe brings together ZENB Elbows Pasta with berbere-spiced chicken and vegetables to elevate the taste of your next kitchen creation. Packed with a good source of protein, good source of fiber, low saturated fat, low sodium, and an excellent source of vitamin A, this recipe is something that is sure to leave everyone happy.

INGREDIENTS

  • 4 teaspoons olive oil, divided
  • 1 tablespoon berbere spice, divided
  • 2 cups cubed butternut squash, cut into 1-1/2 inch pieces (about 1/2 pound)
  • 1 medium red onion, cut into 3/4-inch-thick slivers
  • 1 cup rainbow baby carrots, halved lengthwise (about 1/4 pound)
  • 1/2 teaspoon each kosher salt & ground black pepper
  • 4 bone-in skin-on chicken thighs (about 6 ounces each)
  • 1 box (12 ounces) ZENB Elbows Pasta made from 100% Yellow Peas, uncooked
  • 1 small lemon, zested, juiced
  • 1/2 cup golden raisins
  • 1/2 cup coarsely chopped Italian parsley, plus additional for serving

INSTRUCTIONS

1.

Preheat oven to 425ºF. Whisk 2 teaspoons each, oil and berbere spice in large bowl. Add squash, onions, and carrots; toss to combine. Combine remaining oil, berbere, salt & pepper in large resealable plastic bag. Add chicken to bag; seal and turn bag until chicken is well coated.

2.

Heat large cast iron skillet on medium heat. Add chicken, skin-side down. Cook undisturbed, 6-8 minutes or until skin is golden brown and crisp. Transfer chicken to clean bowl. Remove skillet from heat. Add vegetable mixture; return chicken to skillet atop vegetables. Bake 35-40 minutes or until chicken is deep golden brown and cooked through (165ºF).

3.

Meanwhile, cook ZENB Pasta as directed. Drain, return to pot. Stir in lemon juice & zest, raisins and parsley. Serve pasta topped with chicken, roasted vegetables and additional parsley leaves.

Tasty Tips

Berbere spice plays a key role in Ethiopian cuisine. The spice blend is usually made with groundred chiles, ginger, fenugreek, coriander, cumin, cloves and cardamom. It is available in the spice aisle of well-stocked grocery stores or online.

For even more flavor, refrigerate chicken mixture in the resealable plastic bag overnight to marinate.Always discard any liquids that have accumulated during marinating for food safety.

This recipe utilizes the deep, even heat of a cast iron skillet to achieve a crispy skin on the chicken. Substitute any heavy bottom, oven-safe skillet for the cast iron pan.

Add extra crunch to this dish by sprinkling with ¼ cup toasted slivered almonds before serving.

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