Roast chicken gets cozy with autumn fruits and vegetables, like sweet persimmons and carrots. Toss in chewy grains with a tangy, preserved lemon sauce, for an easy one-skillet winner.
What You Get
Chicken thighs (see note below)
What You’ll Need
Salt and freshly ground pepper
Makes 3 servings
Active Time: 15 minutes
Total Time: 45 minutes
Preheat the oven to 450°F. Remove the stems from the persimmons and quarter them. Slice half of the onion, reserving the rest for another use. Trim and cut the carrots in half lengthwise and then into 3- to 4-inch pieces. In a large bowl, combine the persimmons, onion, and carrots.
Remove the chicken from the packaging and pat dry with paper towels. Add it to the bowl, along with the tagine seasoning. Add 3 tablespoons olive oil, season with salt and pepper, and stir to coat. Arrange evenly in a cast-iron skillet or ovenproof sauté pan, placing the chicken thighs skin-side up. Transfer the pan to the oven and roast until the chicken is golden and the juices run clear when pierced with a knife, 35 to 40 minutes.
Meanwhile, in a bowl, stir together the yogurt, the juice of ½ lemon, 1 tablespoon olive oil, and a pinch of salt. Pick a handful of parsley leaves, toss the stems, and roughly chop the leaves.
Transfer the chicken thighs to plates and let rest for a few minutes. Add the barley to the pan with the persimmons and vegetables and stir to warm through, 2 minutes.
Scoop the grains and vegetables onto the plates with the chicken thighs. Dollop with the yogurt sauce, sprinkle with the parsley leaves, and serve warm.
Note: The chicken thighs may arrive frozen for freshness. Store them in the refrigerator to defrost before cooking. If you need to defrost them same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.