Clementine-marinated chicken thighs with butternut squash and apricots

Ingredients (serves 4):

• 1 kg chicken thighs, cut into large pieces
• 2 tbsp olive oil
• ½ butternut squash, peeled and cut into wedges
• 5 dried apricots
• For the marinade:
• 1 cup clementine juice
• Zest of 1 clementine
• 1 tsp freshly grated ginger
• 1 level tsp sweet paprika
• ¼ tsp dried chili flakes or hot paprika
• 5 garlic cloves, crushed
• 1 tsp fresh or dried thyme
• 1 tsp mustard (smooth or whole-grain)
• Salt and black pepper, to taste

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Clementine-marinated chicken thighs with butternut squash and apricots

(Photo: Daniel Lila)

• White rice
• Chopped cilantro or parsley

Instructions:

1. Make the marinade: Mix all the marinade ingredients in a suitable bowl. Add the chicken, cover, and marinate for up to 8 hours in the refrigerator (if short on time, marinate for about 1 hour at room temperature).
2. Strain the chicken and reserve the marinade separately.
3. Heat the olive oil in a wide pot or deep skillet. Add the chicken pieces, smooth side down, and sear until browned. Flip the chicken, pour in the reserved marinade, and bring to a boil. Lower the heat to medium. Add the butternut squash to the pot and season with salt and pepper. Cover and cook for about 30 minutes, until the chicken is fully cooked and the squash is tender. Add the dried apricots, stir, and cook for 5 more minutes. Remove from heat.
4. Serve, preferably over white rice and topped with chopped cilantro or parsley.