This is a fusion Hungarian-Jamaican recipe with calabaza squash that's really, really good!

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 475 degrees F (245 degrees C).

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  • 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.

Cook's Notes:

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

493 calories; protein 42.6g; carbohydrates 11.9g; fat 30.4g; cholesterol 188.4mg; sodium 430.5mg. Full Nutrition
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