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My cookbook: "Tehran to New York"

On the Norouz day of 2020 spring, I finally published my book. The manuscript is titled: "Tehran to New York: A culinary bridge between Persian and Western cultures" and aims at presenting a unique blend of classic and contemporary Persian recipes, as well as samples of Western-style cuisine, offered in a Persian context. It is important to build bridges between cultures, and not walls. This book aims at constructing a bridge between the Persian and Western cultures. The book may be ordered here:  

Pomegranate/Sriracha glazed fall baked chicken

Presented here, is an excellent baked chicken for fall. The Pomegranate/Sriracha glaze is deliberately designed to be slightly acidic in order to counter the sweetens of pumpkins. The Persian palate prefers acidity to sweetness; however if you prefer sweeter bites, add a TBSP or so of honey to the glaze.

1 medium yellow onion, thinly sliced
1 Pound (~450 gr) butternut squash (or pumpkin), coarsely chopped
2.2 Pounds (1 kg or 4 medium) chicken thighs
Salt, pepper, and oil as needed
Pomegranate/Sriracha glaze (recipe follows)

Pomegranate/Sriracha glaze:
1 cup pomegranate juice
1 TBSP Sriracha
1 Persian lime
1 TBSP cold butter

Turn on the oven and set the temperature on 450 F (230 C) and preheat. In the meantime, bring the meat to the room temperature (by removing it from the fridge). 
On a baking tray, layer the onion slices and put the chicken pieces on top. Arrange the pumpkin pieces in between the slices.
While the chicken is being tempered and the oven preheated, make the glaze. In a saucepan, bring the pomegranate juice and Sriracha to a boil and reduce to thirds. Add the lime juice [and honey]. Remove from the heat and let cool slightly. Add the cold butter and whisk to emulsify.
Glaze the chicken and pumpkin with half of the mixture. Bake for 20 minutes. Glaze with the rest of the mixture and cook for another 20 to 25 minutes.