Created by Amber Sullivan | Serves 3-4
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
- Preheat oven to 400 degrees F; toss chicken thighs in a bowl with the 7 spice, salt and pepper
- Heat avocado oil in a large cast iron oven-proof pan over medium heat; once shimmering, add chicken thighs
- Sear chicken thighs for 3 minutes on each side, pressing with tongs or spatula to encourage browning; remove from heat and set aside
- 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
- Once butter is melted, add sage leaves, sherry vinegar, maple syrup, optional preserved lemon and a pinch of salt
- Saute for another 8 minutes until sauce has slightly reduced
- 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:
- In a blender, add cold water with tahini, garlic, salt, lemon juice and olive oil; blend until smooth
- Add beans and blend again until smooth; if it’s too thick, add another splash of cold water
- 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.
