Customize Consent Preferences

We use cookies to help you navigate efficiently and perform certain functions. You will find detailed information about all cookies under each consent category below.

The cookies that are categorized as "Necessary" are stored on your browser as they are essential for enabling the basic functionalities of the site. ... 

Always Active

Necessary cookies are required to enable the basic features of this site, such as providing secure log-in or adjusting your consent preferences. These cookies do not store any personally identifiable data.

No cookies to display.

Functional cookies help perform certain functionalities like sharing the content of the website on social media platforms, collecting feedback, and other third-party features.

No cookies to display.

Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics such as the number of visitors, bounce rate, traffic source, etc.

No cookies to display.

Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.

No cookies to display.

Advertisement cookies are used to provide visitors with customized advertisements based on the pages you visited previously and to analyze the effectiveness of the ad campaigns.

No cookies to display.

cW Recipes: One-pot Spiced Chicken with Squash and White Bean Hummus
spiced chicken
Warm up cool winter nights with these heart and healthy dishes. Try this one for lunch or dinner!

Created by Amber Sullivan | Serves 3-4

Recipe ingredients

ingredients

  • 1 pound boneless skinless chicken thighs
  • 1 tbsp avocado oil
  • 1 ½ tbsp Lebanese 7 spice**
  • 1 tsp salt
  • 1 red onion, cut into 1/2-inch wedges
  • 1 acorn or delicata squash, seeded and sliced into half moons, 1/4-inch thick
  • 1/2 cup dried apricots, halved
  • 3 cloves garlic, crushed
  • 4 tbsp butter
  • 1 tbsp sherry vinegar
  • 1/4 cup maple syrup
  • 5 sage leaves
  • 1 preserved lemon, chopped (optional; this can be found jarred in most grocery stores)
  • Optional topping: pomegranate seeds, parsley

Hummus

  • 1 15-ounce can of cannellini beans, drained and rinsed
  • 1/3 cup tahini
  • 1 clove garlic
  • 1/2 cup cold water
  • 1/4 cup olive oil
  • Juice from 1/2 lemon
  • 1 tsp salt
directions

Directions

  1. Preheat oven to 400 degrees F; toss chicken thighs in a bowl with the 7 spice, salt and pepper 
  2. Heat avocado oil in a large cast iron oven-proof pan over medium heat; once shimmering, add chicken thighs
  3. Sear chicken thighs for 3 minutes on each side, pressing with tongs or spatula to encourage browning; remove from heat and set aside
  4. In the same pan, add another glug of avocado oil, then and add squash, red onion, garlic and dried apricots; saute for 5 minutes, then add cubed butter
  5. Once butter is melted, add sage leaves, sherry vinegar, maple syrup, optional preserved lemon and a pinch of salt 
  6. Saute for another 8 minutes until sauce has slightly reduced 
  7. Nestle the chicken thighs back into the pot, making sure they are sitting in the sauce; place pan in oven and cook for 20 to 25 minutes

Prepare the hummus:

  1. In a blender, add cold water with tahini, garlic, salt, lemon juice and olive oil; blend until smooth
  2. Add beans and blend again until smooth; if it’s too thick, add another splash of cold water
  3. Add salt to taste

to serve

Sprinkle the pan of chicken with pomegranate seeds and parsley leaves; serve with hummus

**Don’t have Lebanese 7 spice at home? Make it by mixing together these spices:

  • 1 tbsp ground Allspice
  • 1 tbsp ground black pepper 
  • 1 tbsp ground cinnamon
  • 1 tbsp ground cloves
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tbsp ground nutmeg

about the chef

Chef Amber Sullivan moved to Los Angeles six years ago and discovered her love for farmers’ market-driven California cuisine. She loves cooking for others, focusing on unique, seasonal ingredients for innovative, healthy, and flavorful dishes. Beyond the restaurant industry, Amber has worked as a private chef, developed menus and recipes as a consultant, taught cooking classes, catered events and promoted food pop-ups out of her home in Silverlake. Visit her on Instagram, @eatbyhand.

More
articles

Living Beyond Breast Cancer
Breast Cancer

Turning Toward Thriving

Living Beyond Breast Cancer’s virtual wellness summit offers expert advice on nutrition, exercise and more to help you go from surviving to thriving after diagnosis.

Read More »
LABORATORY SAMPLE
Innovations & Research

Finding the Right Words

To optimize cancer management, professionals say medical teams should use consistent testing terminology, improve communication, and encourage shared decision making between patients and medical personnel.

Read More »
OLIVIA CLARKE
Coping Strategies & Techniques

The Comedy in Cancer

Olivia Clarke, founder of Humor Beats Cancer, shares stories from around the world that feature cancer warriors finding the funny in a traditionally sober space.

Read More »