Cumin-Spiced Chicken with Pears
9 - 10
PersonalPoints™ per serving
This fall-inspired dish can be prepared with a variety of seasonal pears, such as Bartlett, Anjou, or Comice. Pears are best bought while still firm, so they won’t get damaged in transit from the market. They will ripen on a counter at room temperature in a day or two. To avoid letting them get overripe, refrigerate pears after they have ripened. Steamed baby carrots or green beans would make a great go-along here. More than any other skinless chicken part, thighs tend to have fat still attached to them, so be sure to trim away as much of the fat as possible.
Uncooked boneless skinless chicken thigh(s)
¼ tsp, freshly ground
1 large, ripe
Apple cider vinegar
1 tsp, chopped
- Sprinkle the chicken with the cumin, salt, and pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until browned on the outside and cooked through, about 4 minutes on each side. Transfer to a serving platter; cover and keep warm.
- Meanwhile, to cut the pear, set it upright on its base. Cut in 1⁄2-inch slices down the length of the pear towards the base; remove any seeds. (You should have eight 1⁄2-inch-thick slices.)
- Add the pear slices to the skillet; reduce the heat to medium and cook until lightly browned, about 1 minute on each side. Transfer the pears to the serving platter.
- Add the cider and vinegar to the skillet; bring to a boil, scraping any browned bits from the bottom of the pan. Boil 1 minute. Spoon the sauce over the chicken and pears. Sprinkle with thyme. Yields 2 chicken thighs, 2 pear slices, and about 1 tablespoon sauce per serving.