The balsamic dressing recipe was created by my mother. Although it tastes great on salads, we often use it as a marinade for poultry or to top steamed vegetables. Shake each time before using and keep in the refrigerated.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ½ calabaza
- 1 tablespoon olive oil, or to taste
- salt and ground black pepper to taste
- ½ small lime, juiced
- 4 tablespoons hot sauce
- 3 tablespoons sweet paprika
- 2 teaspoons honey
- 6 (8 ounce) chicken leg quarters
Instructions
- Preheat the oven to 475 degrees F (245 degrees C).
- Cut the calabaza into wedges; clean out all seeds and pulp and cut away the peels. Put the wedges flat in a baking dish. Drizzle with olive oil and season with salt and pepper on each side.
- Bake in the preheated oven for 15 minutes.
- While squash bakes, combine lime juice, hot sauce, paprika, honey, salt, and pepper. Dry chicken legs and toss in sauce until evenly coated. Place chicken in a separate baking dish.
- When calabaza has baked for 15 minutes, lower oven temperature to 450 degrees F (230 degrees C) and place chicken alongside it.
- Bake until chicken is no longer pink in the centers and juices run clear and calabaza is soft, about 15 minutes. An instant-read thermometer inserted near the bone of a leg quarter should read 165 degrees F (74 degrees C). Remove and plate.
- You can use peanut oil instead of olive oil.
- If chicken is not crispy enough after cook time, broil for 5 minutes more.
Nutrition Facts
| Calories | 493 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 188 mg |
| Dietary Fiber | 3 g |
| Protein | 43 g |
| Saturated Fat | 8 g |
| Sodium | 431 mg |
| Sugars | 5 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |