Recipe: Roasted Indian Chicken, Vegetables and Chick Peas

I have been craving indian food lately and now that i’ve stocked up on a bunch of fragrant spices it was time to experiment. I started off with this easy recipe and it came out fantastic, a definite crowd-pleaser. This is a great recipe for those who are just getting into indian cooking as the spices contained within are readily available in most supermarkets. I have found that many indian recipes require spices that I have never heard of and don’t have direct access too, not the case here. And not to mention its nutritious as well! Please let me know how you like it! Enjoy!

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Roasted Indian Chicken, Vegetables and Chick Peas 

Great introduction into indian cooking. The non-intimidating ingredient list and cooking methods make for an easy supper any night of the week. Goes very well served over basmati or jasmine rice!

Course

Main Dish

Cuisine

Indian

Prep Time

20 minutes

Cook Time

30 minutes

Servings

People

Ingredients

• 1/4 Cup Oil (Choose your favorite)
• 1 Tbsp. Sugar
• 1 Tbsp. Mustard Seeds Black or Yellow
• 1 Tbsp. Ground Turmeric
• 1 Tbsp. Ground Cumin
• 1 tsp. Ground Ginger
• 1 tsp. Ground Coriander
• 3/4 tsp. Salt
• 1/4 tsp. Ground Cinnamon
• 1/4 tsp. Cayenne Pepper (omit if you don’t like spicy)
• 1 lb. Bone Skinless Chicken Breast (Thighs work well also)
• 1 lb. Carrots, cut into thin strips
• 2.5 Cups Cauliflower Florets
• 1 – 15oz Can Chick Peas (Garbanzo beans) Rinsed and Drained
• 1 Tbsp. Lime Juice
• 1/4 Cup Fresh Cilantro Leaves Chopped
• 2 Tbsp. Slivered Almonds
• 1 Ea. Lime (optional – for garnish)

Course Main Dish Cuisine Indian Prep Time 20 minutes Cook Time 30 minutes Servings People Ingredients 1/4 Cup Oil (Choose your favorite) 1 Tbsp. Sugar 1 Tbsp. Mustard Seeds Black or Yellow 1 Tbsp. Ground Turmeric 1 Tbsp. Ground Cumin 1 tsp. Ground Ginger 1 tsp. Ground Coriander 3/4 tsp. Salt 1/4 tsp. Ground Cinnamon 1/4 tsp. Cayenne Pepper (omit if you don’t like spicy) 1 lb. Bone Skinless Chicken Breast (Thighs work well also) 1 lb. Carrots, cut into thin strips 2.5 Cups Cauliflower Florets 1 – 15oz Can Chick Peas (Garbanzo beans) Rinsed and Drained 1 Tbsp. Lime Juice 1/4 Cup Fresh Cilantro Leaves Chopped 2 Tbsp. Slivered Almonds 1 Ea. Lime (optional – for garnish)

Instructions

1. 1. Preheat oven to 425ºF. Line 15x10in. baking pan with foil. (makes for an easier clean up) In a small bowl combine first 10 ingredients.

2. 2. In a large bowl combine chicken, carrots, cauliflower, and chickpeas. Drizzle with oil mixture; stir to coat. Transfer mixture to baking pan.

3. 3. Roast 30 minutes or until chicken is done (165ºF) and carrots are crisp-tender and starting to brown.

4. 4. Drizzle with lime juice. Sprinkle with cilantro and, if desired, almonds. Serve with lime wedges.

Recipe Notes

Nutrition Facts (per serving)

356 cal, 11g fat, 28g carb, 26g protein

 

Recipe Credit: Better Homes & Gardens

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