Berbere-Spiced Crispy Skin Chicken & Vegetables with ZENB Elbows Pasta
SERVES 4
PREP TIME 15 minutes
COOK TIME 50 minutes
TOTAL TIME 65 minutes
NUTRITION FACTS
Serving Size: 467g
Servings: 4
Calories: 680
Amount per Serving* | % Daily Value | |
Total Fat | 21g | 27% |
Saturated Fat | 4.5g | 23% |
Trans Fat | 21g | |
Cholesterol | 130mg | 43% |
Sodium | 580mg | 25% |
Carbohydrates | 82g | 30% |
Dietary Fiber | 15g | 54% |
Total Sugar | 21g | |
Protein | 42g | |
Vitamin A | 100% | |
Vitamin C | 20% | |
Calcium | 133mg | 10% |
Iron | 7mg | 40% |
Potassium | 1390mg | 30% |
FEATURED IN RECIPE
ZENB Pasta Variety
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)
- 12 ounces ZENB Yellow Pea Elbows Pasta, 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 ground 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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