BENGALI FIVE-SPICE ROASTED CHICKEN AND VEGETABLES

BENGALI FIVE-SPICE ROASTED CHICKEN AND VEGETABLES image

Yield 4-6 People

Number Of Ingredients 13

2.5 tbsp. vegetable oil
2 tbsp. panch phoran*
2 dried bay leaves
2.5 tbsp. grated fresh ginger
2.5 tbsp. minced garlic
2.5 tsp. ground coriander
1.5 tsp. kosher salt
1.25 cups plain whole-milk yogurt mixed with 1.5 tsp. flour
4 each bone-in chicken legs and thighs (separated; 2 lbs. total)
1 each red and yellow bell peppers, cut into chunks
2 large carrots, quartered lengthwise, cut into 3-in. pieces
1 lb. Yukon Gold potatoes, peeled a nd cut into chunks
five seeds- cumin, fennel, fenugreek, brown mustard, and nigella

Steps:

1. Heat oil in a small frying pan over medium-high heat. Add panch phoran and cook, stirring until seeds 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. 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. 3. Bake chicken: preheat oven to 475* with a rack set in the 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.