Garam Masala Baked Chicken Thighs With Pears

• servings: 4 servings
• active time: 35 minutes
• total time: 45 minutes

Ingredients

2 large Bosc pears (1 1/4 pounds total), halved, cored and sliced

1 jumbo red onion (14 ounces), halved and sliced

1 tablespoon extra-virgin olive oil

2 teaspoons homemade or store-bought garam masala (see related recipe)

3/4 teaspoon fine salt

1/2 teaspoon freshly ground black pepper

4 bone-in, skin-on chicken thighs (2 to 2 1/2 pounds total)

Pomegranate molasses, for serving

Crusty bread, for serving

Directions

Step 1

Position a rack in the middle of the oven and preheat to 450 degrees.

Step 2

In a large (12-inch) cast-iron skillet (or similar-size baking dish), toss together the pears, onion and oil. In a small bowl, whisk together the garam masala, salt and pepper until combined. Place the chicken thighs atop the pear mixture, and sprinkle both sides with the garam masala mixture, finishing with the chicken pieces skin side up.

Step 3

Roast for 35 to 40 minutes, or until the chicken is nicely browned and reaches an internal temperature of 185 degrees on an instant-read thermometer inserted in the thickest part of the thigh away from the bone. Drizzle with pomegranate molasses, and serve warm, with bread for dipping into the juices.

Notes

Substitutions

Bosc pears >> other types of pear, or apples.

Red onion >> other types of onion, or shallots.

Chicken thighs >> chicken legs or quarters. For breasts, adjust the cooking time and roast until they reach an internal temperature of 165 degrees on an instant-read thermometer inserted in the thickest part away from the bone.

Pomegranate molasses >> a mix of honey or maple syrup with vinegar or lemon juice.

Nutrition

• Serving Size: Per serving (1 chicken t
• Calories: 666
• Total Fat: 44 g
• Saturated Fat: 13 g
• Cholesterol: 200 mg
• Sodium: 585 mg
• Total Carbohydrate: 32 g
• Dietary Fiber: 6 g
• Total Sugars: 19 g
• Protein: 36 g