Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Peel and seed 1 small Organic Sugar Pie Pumpkin, then cut 1 pound of flesh into 3/4-inch cubes; refrigerate any extra for another meal. Peel 1 medium yellow onion (about 8 ounces) and cut into 1/2-inch wedges.

2. 2.

   Pat 12 ounces chicken thighs dry, cut into 1 1/2-inch pieces, and season with 7/8 teaspoon Morton kosher salt flakes. Let stand while you prepare the vegetables. Wash the knife, board, and your hands after handling the chicken.

3. 3.

   On a large rimmed baking sheet, toss the prepared pumpkin and onion with 1 tablespoon olive oil and 1 1/4 teaspoons Morton kosher salt flakes. Spread in one layer. Roast for 25–30 minutes, turning after 15 minutes, until the pumpkin is tender and browned at the edges.

4. 4.

   Mince 2 garlic cloves. In a small bowl, combine the following spice mixture:

   • 1 teaspoon ground cumin
   • 1 teaspoon ground coriander
   • 1/2 teaspoon sweet paprika
   • 1/4 teaspoon ground cinnamon
   • 1/4 teaspoon ground black pepper
5. 5.

   While the vegetables roast, heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the seasoned chicken in one layer and cook for 6–8 minutes, turning occasionally, until browned. Reduce the heat to medium-low, add the minced garlic and spice mixture, and stir for 30 seconds.

6. 6.

   Stir 2 teaspoons harissa paste, if using, into the chicken. Add 1/2 cup water and scrape up the browned bits. Cover and simmer gently for 8–10 minutes, until the chicken reaches 175°F. Uncover, stir in 1 tablespoon red wine vinegar, and simmer for 1–2 minutes to leave a small amount of spoonable sauce.

7. 7.

   Meanwhile, bring 3/4 cup water and 1/4 teaspoon Morton kosher salt flakes to a boil in a small saucepan. Stir in 3.5 ounces dry couscous, cover, and remove from the heat. Let stand for 5 minutes, then fluff with a fork.

8. 8.

   Divide the couscous between two bowls. Arrange the roasted pumpkin and onion alongside, then spoon the chicken and its spiced sauce over the couscous. Serve hot.

Want more detail? See the temperature guide.