Savory Caramel Chicken with Roasted Pumpkin
Serve this warming sweet-savory chicken dish with steamed Chinese gai lan (broccoli) and fragrant jasmine rice. Substitute other hard winter squash if you’d like, like Buttercup, Kabocha, or Butternut.
Ingredients
- 3 tablespoons peanut or vegetable oil
- 8 (about 40 ounces) Just Bare Bone-In Chicken Thighs
- Coarse salt and freshly ground pepper to taste
- 4 cups cubed (1-inch) fresh pumpkin, peeled (about 1 pound)
- 8 cloves garlic, peeled and sliced
- 1/2 cup water
- 1/2 cup packed light brown sugar
- 1/4 cup rice vinegar
- 1 tablespoon grated fresh gingerroot
- 1/2 teaspoon ground coriander
- 1 cup low-sodium chicken broth
- 1/4 cup soy sauce
- 2 tablespoons fish sauce (nam pla) or to taste
- Fresh lemon wedges and hot pepper flakes, if desired
Instructions
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Heat oven to 425˚F. Line two large rimmed baking sheets with foil. Heat oil in a heavy skillet over medium-heat. Season chicken with salt and pepper. Working in batches, brown chicken then arrange on a baking sheet, reserving fat in pan.
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Toss pumpkin chunks and garlic with fat from skillet; season with salt and pepper. Arrange on second baking sheet.
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Roast chicken and pumpkin for 25 to 30 minutes or until chicken is no longer pink near bone and pumpkin is tender. Cook to internal temp of 165°F.
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Meanwhile make the caramel sauce. Reheat skillet over medium-high heat; deglaze with water, scraping up browned bits. Add sugar; stir to dissolve. Cook, stirring, about 4 minutes or until the mixture turns a deep amber. Carefully pour in vinegar (it will bubble up); stir to dissolve any hardened sugar.
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Add ginger, coriander, broth, soy sauce, and fish sauce. Bring to a boil; cook about 10 minutes or until thickened.
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Spoon sauce over chicken and pumpkin. Serve with lemon, sprinkled with hot pepper flakes.