Garam Masala Baked Chicken Thighs With Pears

2 weeks ago 11

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