Recipe: Bengali Five-Spice Roasted Chicken and Vegetables

 

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

 

Yunhee Kim

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

Elaine Johnson

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

  • 2½ tbsp. vegetable oil
  • 2 tbsp. panch phoron
  • 2 dried bay leaves
  • 2½ tbsp. grated fresh ginger
  • 2½ tbsp. minced garlic
  • 2½ tsp. ground coriander
  • 1½ tsp. kosher salt
  • 1¼ cups plain whole-milk yogurt mixed with 11/2 tsp. flour
  • 4 each bone-in chicken legs and thighs (separated; 2 lbs. total)
  • 1 each red and yellow bell peppers, cut into chunks
  • 2 large carrots, quartered lengthwise, cut into 3-in. pieces
  • 1 lb. Yukon Gold potatoes, peeled and cut into chunks

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.

 

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