{"id":53847,"date":"2024-06-28T22:49:34","date_gmt":"2024-06-28T22:49:34","guid":{"rendered":"https:\/\/nowellfamily.org\/cookbook\/?p=53847"},"modified":"2024-06-28T22:49:34","modified_gmt":"2024-06-28T22:49:34","slug":"chicken-pears-and-arugula","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2024\/06\/28\/chicken-pears-and-arugula\/","title":{"rendered":"Chicken, Pears and Arugula"},"content":{"rendered":"<h4 style=\"text-align: center;\">Yield: 4<\/h4>\n<h6 style=\"text-align: center;\">Adapted from: NY Times<\/h6>\n<p>In this hearty sheet-pan meal, thick pear wedges and chicken thighs seasoned with earthy, warming spices are roasted until soft and tender. During the last five minutes, crunchy sunflower seeds are scattered on the pan to sizzle in the pan juices, gaining a salty flavor that balances out the sweetness of the pears. A final topping of arugula soaks up any lingering juices and turns this into a full-on meal. Using firm, not-quite-ripe pears prevents them from becoming mushy and falling apart during the cooking process. Swap baby spinach for the arugula and sherry vinegar for the lemon juice, depending on what you have on hand. Serve any leftovers on a bed of fresh arugula, dressed with lemon and olive oil.<\/p>\n<ul>\n<li><span class=\"quantity\">6<\/span><span class=\"ingredient-name\">skin-on, bone-in chicken thighs (2\u00bd to 3 lb)<\/span><\/li>\n<li><span class=\"id-ingredient-name\">Kosher salt and black pepper<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">tsp <strong><span style=\"color: #ff0000;\">red-pepper flakes<\/span><\/strong><\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp cumin<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp coriander<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS grated fresh ginger from a 2-inch piece<\/span><\/li>\n<li><span class=\"quantity\">3<\/span><span class=\"ingredient-name\">TBS olive oil<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">firm, semi-ripe Bartlett or Bosc pears, cored and quartered lengthwise<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">TBS raw, unsalted sunflower seeds<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">packed cups baby arugula<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">lemon, halved<\/span><\/li>\n<li><span class=\"quantity\">\u00bc<\/span><span class=\"ingredient-name\">cup fresh cilantro leaves and tender stems, roughly chopped (optional)<\/span><\/li>\n<\/ul>\n<p>Heat the oven to 450\u00b0F with a rack in the center.<\/p>\n<p>Pat the <strong>chicken<\/strong> dry and trim excess <strong>fat<\/strong> and <strong>skin.<\/strong><\/p>\n<p>Sprinkle all over with 2 tsp <strong>salt,<\/strong> and season with <strong>pepper.<\/strong><\/p>\n<p>In a small bowl, mix the <strong><span style=\"color: #ff0000;\">red-pepper flakes<\/span>, cumin, coriander, ginger<\/strong> and <strong>oil.<\/strong><\/p>\n<p>On a sheet pan, rub the <strong>chicken<\/strong> and <strong>pears<\/strong> all over with the mixture. Arrange <strong>chicken<\/strong> skin-side up and <strong>pears<\/strong> skin-side down. Cook until the <strong>chicken<\/strong> is cooked through (165\u00b0F at the thickest part) and the pears are tender, 25 to 30 minutes.<\/p>\n<p>During the last 5 minutes, add the <strong>sunflower seeds<\/strong> to the pan.<\/p>\n<p>If there\u2019s a lot of <strong>fat<\/strong> when finished cooking, tilt the pan and spoon it off until there\u2019s a light coating on the surface of the pan.<\/p>\n<p>Scatter the <strong>arugula<\/strong> on top and squeeze the juice of \u00bd <strong>lemon<\/strong> over the pan. Season with <strong>salt<\/strong> and <strong>pepper<\/strong> to taste. Top with <strong>herbs,<\/strong> if using.<\/p>\n<p>Cut the remaining <strong>lemon<\/strong> half in quarters and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yield: 4 Adapted from: NY Times In this hearty sheet-pan meal, thick pear wedges and chicken thighs seasoned with earthy, warming spices are roasted until soft and tender. During the last five minutes, crunchy sunflower seeds are scattered on the pan to sizzle in the pan juices, gaining a salty flavor that balances out the sweetness of the pears. A final topping of arugula soaks up any lingering juices and turns this into a full-on meal. Using firm, not-quite-ripe pears&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2024\/06\/28\/chicken-pears-and-arugula\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":53848,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[14],"tags":[379,77,263],"class_list":["post-53847","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-poultry","tag-arugula","tag-chicken-thighs","tag-pears"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2024\/06\/ChickenPearsArugulaSP.jpg?fit=600%2C400&ssl=1","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/53847","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=53847"}],"version-history":[{"count":1,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/53847\/revisions"}],"predecessor-version":[{"id":53849,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/53847\/revisions\/53849"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media\/53848"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=53847"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=53847"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=53847"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}