Saturday, October 18, 2008

Roasted Squash & Greek Yogurt Chicken Salad

This plate looks like a hodgepodge, and it is. This plate may look bland, but let me assure you that it is not! The acorn squash has been roasted with garam masala, turmeric & cumin, and the chicken was coated with a spice oil with cumin, red pepper flakes, garlic and paprika. Yum.

The chicken was actually from a dish I made earlier this week. It was originally roasted with chickpeas and cherry tomatoes. The chickpeas dried out and were not that great, and the cherry tomatoes just didn't seem to go with the rest of the flavors. Well, I was roasting my squash and trying to think of what else I could eat for dinner. I remembered that I still had chicken left. Really not wanting the same left overs again, I decided to make chicken salad and eat that on a whole wheat baguette! The bread is what really makes this unlike my left overs from yesterday, but it was just enough of a change!

I really like the yogurt sauce that goes along with the chicken. This was my first time having greek yogurt, and I loved it! I'm not sure how it would be to eat daily, since it was so tangy. But, in this savory spicy dish, it was really wonderful. Greg loved the chicken, too, so we'll make this again. The only thing I will change (other than leaving out the chickpeas and tomatoes) is that I would remove the skin from the chicken thighs & marinate them for a few hours.


Chicken: Serves 5

2.5 lbs chicken thighs, skinned
1/4 C. extra-virgin olive oil
4 garlic cloves, minced or grated
1 tbs. smoked paprika
1 tsp. ground cumin
1/2 tsp. dried crushed red pepper
1/2 C. plain yogurt or Greek yogurt

-Mix oil, garlic, paprika & cumin together. Add 1 tbs of oil to the yogurt, stir and chill.

-Coat chicken with oil and roast for 20-30 minutes at 450 degrees. Serve with the cool yogurt.

Acorn Squash: Serves 5 as a side.

1 large acorn squash
1/2 tsp garam masala
1/2 tsp turmeric
1/4 tsp cumin
olive oil

-Cut squash in half crosswise. Scoop out seeds and fiber. Slice each half in half lengthwise. Set each quarter down on a flat/cut side. Now make 1 inch thick slices. Using a pairing knife, remove the skins. Cut each slice into cubes. In a large bowl, combine with all ingredients. Stir to coat. Roast at 425 degrees for 20 minutes. After the first 10 minutes, stir the squash.