Bengali Five-Spice Roasted Chicken and Vegetables
Photo: Yunhee Kim; Styling: Karen Shinto
Baked in a very hot oven, the sauce reduces until the panch phoron seeds cling to the chicken and vegetables in chewy nubbins.
How to Make It
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
4
Ingredients
2 1/2 tablespoons vegetable oil
2 tablespoons panch phoron
2 dried bay leaves
2 1/2 tablespoons grated fresh ginger
2 1/2 tablespoons minced garlic
2 1/2 teaspoons ground coriander
1 1/2 teaspoons kosher salt
1 1/4 cups plain whole-milk yogurt mixed with 1 1/2 tsp. flour
4 bone-in chicken legs
4 bone-in chicken thighs
1 red bell pepper, cut into chunks
1 yellow bell pepper, cut into chunks
2 large carrots, quartered lengthwise, cut into 3-in. pieces
1 pound Yukon Gold potatoes, peeled and cut into chunks
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
4
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