Braised cinnamon chicken with summer squash and baby turnips

2 Servings, 540 Calories/Serving

45 Minutes

Whole chicken legs braised in a savory Moroccan-inspired sauce of tomatoes and cinnamon are infused with the earthy flavors of carrots and baby turnips that are cooked alongside fiber-rich summer squash.

Ingredients

  • 2 skin-on
  • bone-in whole chicken legs
  • 2 shallots
  • 2 cloves garlic
  • 8 to 10 baby turnips
  • medium bunch basil
  • 1 zucchini
  • 1 yellow squash
  • 4 to 6 baby carrots
  • 2 tablespoons tomato paste
  • ¾ teaspoon cinnamon
  • 8 ounces chicken stock

Instructions

1

Sear chicken

Heat 2 tablespoons oil in skillet on medium until shimmering. Season chicken generously with salt and pepper. Place skin-side down in pan and sear, flipping once, until golden brown on both sides, about 4 minutes per side. Remove chicken from heat. Move on to prep while that’s cooking.

2

Prep veggies

Peel and thinly slice shallots and garlic.
Rinse baby turnips and slice in half.
Rinse basil and roughly chop.
Rinse zucchini and yellow squash, cut in half lengthwise and slice into ½-inch thick half moons.

3

Braise veggies, chicken

Add shallots, carrots and turnips to pan with a pinch of salt and sauté on medium heat to slightly softened, 2 to 3 minutes. Stir in garlic, tomato paste and cinnamon. Add stock, 1 cup water and ½ of basil, reserving the rest for garnish. Stir until tomato paste is dissolved. Add chicken back to pan and bring to a boil. Cover and lower heat to cook at a high simmer until chicken is tender and no longer pink in the middle and veggies are completely tender, 15 to 17 minutes. Add zucchini and yellow squash and cook until soft, 8 to 10 minutes. Remove pan from heat.

4

Garnish, plate

Season braise with salt to taste. Divide evenly between two shallow bowls and garnish with remaining basil.