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


  • 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


  • 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


  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.


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