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  • 5 star values: 1

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

This Story Originally Appeared On sunset.com

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Yunhee Kim; Styling: Karen Shinto

Recipe Summary

total:
3 hrs
Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  •   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.

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  • 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.

  • 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.

Chef's Notes

Note: Nutritional analysis is per serving.

Nutrition Facts

377 calories; calories from fat 45%; protein 25g; fat 19g; saturated fat 4.6g; carbohydrates 23g; fiber 3.2g; sodium 595mg; cholesterol 78mg.
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