Bengali Five-Spice Roasted Chicken and Vegetables

Panch phoron seeds cling to the chicken and vegetables in this dish to kick it up the flavor

Bengali Five-Spice Roasted Chicken and Vegetables

Bengali Five-Spice Roasted Chicken and Vegetables

Yunhee Kim

Baked in a very hot oven, the sauce reduces until the panch phoron seeds cling to the chicken and vegetables in chewy nubbins.

SERVES 4 to 6 | 1 HOUR, PLUS AT LEAST 2 HOURS TO MARINATE

1.  Heat oil in a small frying pan over medium-high heat. Add panch phoron and cook, stirring, until seeds begin to pop, about 30 seconds. Reduce heat to medium. All at once, add bay leaves, ginger, and garlic; cook, stirring, until ginger softens, about 3 min­utes. Remove from heat, stir in coriander and salt, and let stand until fragrant, about 30 seconds. Add yogurt, stir to = loosen browned bits, and let marinade cool.

2. Marinate by putting chicken, bell peppers, and carrots in a 1-gal. resealable plastic bag. Scrape in yogurt mixture, seal, and squish to coat. Chill at least 2 hours or overnight.

3. Bake chicken: Preheat oven to 475° with a rack set in upper third of oven. Put potatoes on a large rimmed baking sheet and squeeze contents of bag over them. Mix to coat, then pat ingredients into a single layer. Bake, turning food with a wide spatula every 15 to 20 minutes and ending with chicken skin side up, until browned, 40 to 45 minutes.

PER SERVING 377 Cal., 45% (171 cal.) from fat; 25 g protein; 19 g fat (4.6 g sat.); 23 g carbo (3.2 g fiber); 595 mg sodium; 78 mg chol.

 

Printed from:
http://www.sunset.com/food-wine/kitchen-assistant/indian-chicken-recipe-00418000069289/