Chicken Chili with Roasted Corn and Pumpkin

Ingredients:

• 2 tsp chili powder
• 1 tsp ground cumin
• 1/4 tsp ground cinnamon
• 0.5 tsp grated lime zest
• 8 chicken thighs with skin and bones (about 1.2 kg)
• 1 can (425g) canned white hominy corn, rinsed and drained
• Half a medium acorn squash, seeded and diced
• 1 yellow bell pepper, chopped
• 3 tablespoons extra-virgin olive oil
• 1 tbsp freshly squeezed lime juice + wedges for serving
• 2 green onions, thinly sliced
• 1/4 cup chopped fresh cilantro

Preparation:

1. Position racks in the upper and lower thirds of the oven; preheat to 425°F (220°C). Line 2 baking sheets with foil. In a bowl, combine 1 1/2 teaspoons chili powder, 1 1/2 teaspoons cumin, 3/4 teaspoon salt, cinnamon, and lime zest. Rub the spice mixture over the chicken thighs and place them on one of the baking sheets; set aside until ready to roast.
2. In a medium bowl, combine hominy, squash, bell pepper, 2 tablespoons olive oil, remaining 1/2 teaspoon salt, and 1/2 teaspoon salt. chili powder and cumin, and 1/4 teaspoon salt. Place on another baking sheet.
3. Place the chicken on the top rack of the oven and the corn and squash on the bottom. Bake, stirring occasionally, until the corn is lightly browned and the chicken is cooked through, about 25 minutes.
4. Transfer the vegetables to a bowl and add the lime juice, the remaining 1 tablespoon of olive oil, green onions, and cilantro. Season with salt and toss. Serve with the chicken and lime wedges.