Why are they called mahogany, you ask? Because this chicken skin gets so crispy and so dark, it just about shatters when you cut through it. Yes please and thank you, we would like some more! Be sure to pack up leftovers for easy, super-satisfying lunches, too:)
Makes 4 servings
What you need
1 large or 2 small spaghetti squash (about 3 1/2 pounds)
3 tablespoons Tessemae’s Lemon Garlic
coarse salt and freshly ground black pepper
3 cups baby spinach
1 cup loosely packed parsley (about 1 small bunch)
1/4 cup walnut pieces
2 teaspoons white wine vinegar
1 shallot, chopped
1 garlic clove
¾ cup Tessemae’s Cracked Pepper
4 chicken thighs (skin-on, boneless *See tip)
What you do
- Heat oven to 400 degrees. Cut spaghetti squash in half lengthwise and scoop out seeds. Rub insides of squash with 2 tablespoons Lemon Garlic and season with salt and pepper. Place cut side down on a baking sheet lined with aluminum foil. Roast until very tender, about 1 hour ((Test the tenderness with a paring knife; it should easily pierce the squash.)
- Remove the squash and let cool until it’s easy to handle. Use a fork to scrape out the crosswise strands into a bowl.
- While squash is roasting, make the pesto. Combine the spinach, parsley, walnuts, vinegar, shallot, garlic and 1/2 teaspoon salt in a food processor and process until finely chopped. With the motor running, add the Cracked Pepper and process until smooth.
- Pat the chicken dry with paper towel and then season with salt.
- Heat remaining 1 tablespoon Lemon Garlic in a large, cast iron or nonstick skillet over medium high until sizzling. Add the chicken thighs, skin side down. Cook until deep golden browned and crisp, about 8 minutes. Flip chicken over and cook until lightly brown on the other side and cooked through, about 4 minutes more.
- Drizzle everything with the pesto!
*Tip: If your butcher does not have skin on, boneless thighs (most do not!) buy whole thighs and use kitchen shears to cut out the bone. See full procedure from our friend Michelle of Nom Nom Paleo.