Garam Masala Baked Chicken Thighs With Pears

6 days ago 4

Democracy Dies successful Darkness

3.9 (556)

By Aaron Hutcherson

Garam masala infuses lukewarm spirit into this skillet repast of chickenhearted thighs roasted atop pears and reddish onions. Cooking dark-meat chickenhearted to 185 degrees, supra the minimum harmless interior somesthesia of 165 degrees, makes it wonderfully juicy and tender. A drizzle of sweet-tart pomegranate molasses earlier serving brightens the dish.

From unit writer Aaron Hutcherson.

Ingredients

2 ample Bosc pears (1 1/4 pounds total), halved, cored and sliced
1 jumbo reddish bulb (14 ounces), halved and sliced
1 tablespoonful extra-virgin olive oil
2 teaspoons homemade oregon store-bought garam masala (see related recipe)
3/4 spoon good salt
1/2 spoon freshly crushed achromatic pepper
4 bone-in, skin-on chickenhearted thighs (2 to 2 1/2 pounds total)
Pomegranate molasses, for serving
Crusty bread, for serving

Nutritional Facts

Per serving (1 chickenhearted thigh positive 1/2 cupful of the pear mixture)

Calories
666
Fat
44 g
Saturated Fat
13 g
Carbohydrates
32 g
Sodium
585 mg
Cholesterol
200 mg
Protein
36 g
Fiber
6 g
Sugar
19 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From unit writer Aaron Hutcherson.

Tested by Aaron Hutcherson.

Published November 5, 2024

Updated March 17, 2026