A savory turn for sweet pumpkin pie hummus, thinned to a silky sauce for chicken thighs that comes together in one pan. The spices in the hummus bloom with butter and sage, cutting the sweetness while building depth. Warm, uncomplicated weeknight cooking.

Serves 2. 35 minutes, 15 at the stove.

About 400 calories a serving, 31 g protein, 13 g carbohydrate, 25 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat four bone-in chicken thighs dry with paper towels and season both sides with 1 teaspoon salt and half teaspoon pepper. Heat 2 tablespoons olive oil in a heavy skillet over medium-high until shimmering, then lay the thighs skin-side down and let them cook until the skin is deep brown and crisp, about eight minutes.8 min
2. Flip the thighs and transfer the skillet to a 400°F [200°C] oven to finish cooking while you make the sauce, about fifteen minutes, until an instant-read thermometer reads 165°F [74°C] in the thickest part.
3. While the chicken roasts, mince three garlic cloves and tear four sage leaves by hand. Melt 2 tablespoons butter in a small saucepan over medium heat, add the garlic and sage, and cook gently until fragrant, about two minutes.2 min
4. Whisk one cup of the pumpkin hummus into the butter mixture until smooth, then add two tablespoons water and warm through over low heat, stirring often, until it flows like a light sauce, about three minutes. Taste and adjust salt if needed.3 min
5. Transfer the cooked chicken to a plate and spoon the warm pumpkin sauce over the thighs, letting it pool around them.

Note Swap fresh sage for half a teaspoon of dried sage if that is what you have. Leftovers keep refrigerated for three days and warm gently in a low oven with a splash of water. Serve with roasted carrots or over couscous to catch every bit of sauce.