Persian-Spiced Chicken with Spaghetti Squash, Pomegranate, and Pistachios Recipe

Name: Persian-Spiced Chicken with Spaghetti Squash, Pomegranate, and Pistachios
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 servings
Ingredients: 1 medium spaghetti squash (2–2 1/2 pounds), halved lengthwise, seeded; 1 1/2 teaspoons kosher salt, divided; 1 medium red onion, peeled, quartered; 2 teaspoons ground turmeric; 1 1/2 teaspoons ground allspice, divided; 1/4 teaspoon cayenne pepper, divided; 4 chicken legs (thigh and drumstick); 4 tablespoons olive oil, divided; 2 tablespoons fresh lemon juice; 1 tablespoon pomegranate molasses (see cooks' note); 1/2 cup roasted salted pistachios, coarsely chopped; 1/3 cup pomegranate seeds; 1/4 cup coarsely chopped dill, plus more for serving; 1/4 cup coarsely chopped mint, plus more for serving

Ingredients

1 medium spaghetti squash (2–2 1/2 pounds), halved lengthwise, seeded
1 1/2 teaspoons kosher salt, divided
1 medium red onion, peeled, quartered
2 teaspoons ground turmeric
1 1/2 teaspoons ground allspice, divided
1/4 teaspoon cayenne pepper, divided
4 chicken legs (thigh and drumstick)
4 tablespoons olive oil, divided
2 tablespoons fresh lemon juice
1 tablespoon pomegranate molasses (see cooks' note)
1/2 cup roasted salted pistachios, coarsely chopped
1/3 cup pomegranate seeds
1/4 cup coarsely chopped dill, plus more for serving
1/4 cup coarsely chopped mint, plus more for serving

PREP TIME 30m	COOK TIME 1h	TOTAL TIME 1h30m
YIELD 4 servings

Instructions

Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper.
Sprinkle each half of squash with 1/4 tsp. salt, then place facedown on prepared baking sheet along with onion quarters.
Combine turmeric, 1/2 tsp. salt, 1 tsp. allspice, and 1/8 tsp. cayenne in a large bowl. Add chicken and toss to coat. Arrange chicken skin side up alongside squash and onions on baking sheet. Brush tops of chicken with 1 Tbsp. olive oil. Bake until interior of squash and onions are fork-tender, chicken skin is crispy, and an instant read thermometer inserted into the thickest part of the chicken registers 165°F, 35–45 minutes; if chicken is done before squash, remove from oven and let rest until squash is finished cooking.
Meanwhile, whisk lemon juice, pomegranate molasses, and remaining 3 Tbsp. oil, 1/2 tsp. salt, 1/2 tsp. allspice, and 1/8 tsp. cayenne in a large bowl.
Finely chop onion quarters and transfer to bowl with dressing. Using a fork, scrape squash crosswise to pull strands from shells into bowl with dressing; discard shells. Add pistachios, pomegranate seeds, dill, and mint and toss to coat.
Divide chicken among plates, top with dill and mint, and serve alongside squash mixture.