Bengali Five Spice Roasted Chicken
- Details
This dish was featured on the cover of Sunset Magazine’s October 2010 issue featuring one-dish dinners. It was a great issue — not just because they lauded World Spice Merchants as their “holy grail for spices” — and this is a great recipe. Enjoy!
Bengali Five Spice Roasted Chicken
Ingredients
- 2-1/2 tablespoons vegetable oil
- 2 tablespoons Bengali Five Spice
- 2 dried Turkish bay leaves
- 2-1/2 tablespoons grated fresh ginger
- 2-1/2 tablespoons minced fresh garlic
- 2-1/2 tablespoons ground Indian coriander
- 1-1/2 teaspoons kosher salt
- 1-1/4 cups plain whole-milk yogurt mixed with 1-1/2 tsp. flour
- 4 each bone-in chicken thighs and drumsticks (separated; 2 lbs. total if you have a preference for one over the other)
- 1 red bell pepper, cored and coarsely chopped
- 1 yellow bell pepper, cored and cut into chunks
- 2 large carrots, quartered lengthwise then cut into 3" pieces
- 1 lb. Yukon Gold potatoes, peeled and cut into chunks (defer if marinating chicken and other vegetables overnight)
Instructions
- Combine bay leaves, ginger and garlic and have at the ready (they do not need to be mixed). Heat oil over small-to-medium frying pan or skillet over medium heat. Add Panch Phoron, and stir until seeds begin to pop, about 30 seconds. Add bay leaves, ginger and garlic all at once, and stir until ginger softens, about 3 minutes. Remove skillet from heat, and stir in coriander and salt. Let sit until fragrant, about 30 seconds. Add yogurt and flour mixture, stir to loosed browned bits, and let marinade cool.
- Combine marinade with chicken, bell peppers and carrots, stir or toss to coat, and cover (you can use a dish with a tightly fitting lid or a resealable plastic bag). Chill at least 2 hours or overnight.
- Preheat oven to 475°F with rack set in upper third of oven. Arrange potatoes in single layer in large rimmed oven dish or on rimmed baking sheet. Turn out marinated ingredients over potatoes, mix to coat, and pat to single layer. Bake until browned, about 40 to 45 minutes, turning with wide spatula every 15 or 20 minutes and ending with chicken skin-side up.
Notes
Recipe and photo from Sunset Magazine, October 2010.
Baked Crab Dip with Crostini
Whether you want to have a few friends over to watch a football game or movie, or you want to celebrate a holiday, you’re going to need a few things to nosh on. Make the …
Curried Beef and Tendon with Turnip
We love the use of spice and combining of textures in this curry dish from the August 2017 Cookbook Club selection The Adventures of Fat Rice. From the Author: “In Macau “turnip” usually means daikon, or …
Melange Classique
This fanciful French blend combines nutmeg and pepper with a healthy harvest from the herb garden, to satisfy all your taste buds. Melange Classique is an all purpose seasoning for stews and roasts, pate, stuffing and …
Clarified Milk Punch
Mixolology is much more than a hobby to me, and the chef in me loves this drink because of all the science involved. The key to the punch’s clarity is the milk proteins, which cling …
Asian Tea Rubbed Pork Chops
These Asian tea rubbed pork chops make for a satisfying one dish meal. Nestled into a fall vegetable medley, the thick loin chops are roasted to tender perfection. Our Asian Tea Rub is the secret …
