Bengali 5 Spice Roasted Chicken and Vegetables
You will need:
2 1/2 tbsp vegetable oil
2 tbsp Bengali 5 Spice Blend
2 dried bay leaves
2 1/2 tbsp grated fresh ginger
2 1/2 tbsp minced garlic
2 1/2 tsp ground coriander
1 1/2 tsp kosher salt
1 1/4 cups of whole- milk yoghurt mixed with 1 1/2 tsp flour
2 lbs chicken thighs and legs (bones left in)
1 each red and yellow bell peppers cut into chunks
2 large carrots, quartered lengthwise, cut into 3 inch chunks
1lb potatoes, peeled and cut into chunks.
1. Heat oil in a small frying pan over high heat, add Bengali 5 Spice Blend and cook, stirring, until the seeds begin to pop (about 30 seconds). Reduce heat to medium. All at once add the bay leaves, ginger and garlic. Cook until the ginger softens (about 3 minutes). Remove from heat, stir in coriander and salt, and let stand until fragrant (about 30 seconds). Add yoghurt to loosen browned bits then let the marinade cool.
2. Marinate by putting the chicken, carrots and bell peppers in a reseal able plastic bag. Scrape in yoghurt mixture, seal and then squish the mixture around to coat everything. Chill for at least 2 hours or overnight.
3. Preheat oven to 240C. Put the potatoes on the bottom of a deep oven proof dish and then pour over the marinated chicken, carrots and bell peppers. Mix to coat, then pat the ingredients into a single layer. Bake in the oven, turning the ingredients with a spatula every 15- 20 minutes, ending with the chicken being skin side up, until browned (40-45 minutes).