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.
Japanese Chicken Curry
For our final meeting of the year, the World Spice Cookbook Club is taking on recipes from The Flavour Principle: Enticing Your Senses With Food And Drink. This cookbook, containing recipes from around the world, focuses …
Massaman Curry
At our February Cookbook Club Meet & Eat, we’re trying recipes from all across Asia, courtesy of Lucky Peach Presents 101 Easy Asian Recipes. The book features a mouthwatering lineup of dishes, like this recipe for …
Coriander Roasted Beets
Roasting beets concentrates their flavor, and the complement of coriander is delicious. We like to roast a whole pan-full and serve them alone as a side dish or atop a dark leafy green salad of …
Sri Lankan Banh Mi
The World Spice Cookbook Club is grilling, steaming and frying at the August 2015 Meet & Eat. We are all cooking from Andrea Nguyen’s classic Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More and her …
Roasted Quail Feast for Valentines Day
Exotic. Aromatic. Romantic. We prepared this intimate feast with a table for two in mind. Using Ras El Hanout, which contains a hint of Moroccan rose petals, succulent quail are pefectly roasted and finished with a finger …
