Bone-In Chicken with Squash and Pickling Spices

Indian pickles (achar) are very potent, packing assertive flavors in small bites. We never eat them as is; rather, we use them to enhance mellow-tasting foods like breads and rice. I have used some of the ingredients that go into pickling—mustard oil, ground mustard, fenugreek, cayenne pepper, turmeric—to enliven ho-hum Chicken Little in this dish. The squash in the curry adds juicy tenderness, and together the dish will keep you happy, even if the sky does fall.