Name: Garam Masala Baked Chicken Thighs With Pears

Ingredients:

• 2 large Bosc pears (1 1/4 pounds total), halved, cored and sliced (or other types of pear, or apples.)
• 1 jumbo red onion (14 ounces), halved and sliced (or other kind of onion)
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons garam masala
• 3/4 teaspoon fine salt
• 1/2 teaspoon freshly ground black pepper
• 4 bone-in, skin-on chicken thighs (2 to 2 1/2 pounds total)
• Pomegranate molasses, for serving (or a mix of honey or maple syrup with vinegar or lemon juice)
• Crusty bread, for serving

Instructions:

• Position a rack in the middle of the oven and preheat to 450º.
• In a large (12-inch) cast-iron skillet (or similar-size baking dish), toss together the pears, onion and oil.
• In a small bowl, whisk together the garam masala, salt and pepper until combined.
• Place the chicken thighs atop the pear mixture, and sprinkle both sides with the garam masala mixture, finishing with the chicken pieces skin side up.
• Roast for 35 to 40 minutes, or until the chicken is nicely browned and reaches an internal temperature of ºon an instant-read thermometer inserted in the thickest part of the thigh away from the bone.
• Drizzle with pomegranate molasses, and serve warm, with bread for dipping into the juices.

Comments: 11/16/2024 - I followed the recipe with 2.3 lbs of chicken thighs. I used the largest casserole dish, which the pears and onion mostly filled. The original recipe called for a temperature of 185º, but I’m updating it to 165º. Served with Roasted Red Potatoes, Acorn Squash, and a Green Salad, it was more food than we needed.

Source: Washington Post, 13 November 2024

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