- Calories 377
- Caloriesfromfat 45%
- Protein 25g
- Fat 19g
- Satfat 4.6g
- Carbohydrate 23g
- Fiber 3.2g
- Sodium 595mg
- Cholesterol 78mg
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
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
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
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
Chef's Notes
Note: Nutritional analysis is per serving.
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janerj's Review
i thought this was good, but not good enough for me to make again. i only marinated it for the minimum 2 hours though, maybe it would have more flavor if left overnight.
Jazzbee's Review
Very flavorful without being overly spicy. Makes a beautiful presentation and it's easy to prepare! I served it to guests with homemade sourdough french bread and a Greek-style green salad. Copies of the recipe were requested! I will definitely make it again.
ImissSeattle's Review