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gluten_freeThis recipe has endless variations (see notes at the end), and here's one version that has been turning out well. The nigella seed (an Ethiopian spice) and fish sauce (recommended by a Vietnamese friend) are optional if you don't have those around already.
Preheat oven to 400F, rack in middle of oven
Ingredients
1 package deboned chicken thighs, around 1-1.5 lbs.
1 medium cauliflower
2 large carrots
olive oil (amounts approximate, maybe 2 Tbsp)
Fish sauce
Spices:
Wild nigella seed (Tikur Azmud)
Ground ginger (or fresh dried if you have it)
Ground coriander
Ground mustard
White pepper
Salt
Time
Prep time 15 min, baking time 30 min
Tools
Oven-safe roasting pan - I use a large oval one but any pan with sides would work. You'll want it to hold all the chicken with some open space left over for the veggies.
Methods
Pour some olive oil in the pan and spread it around to coat the bottom and up the sides a bit
Flatten out pieces of chicken and distribute in the pan
Cut out the core of the cauliflower and separate into bite-size florets
Wash and slice carrots thickly, around 1/4 inch thick. Can peel first if desired.
Spread veggies around the chicken. You want mostly a single layer of veggies, although mine always pile on top of each other a bit. Don't put veggies on top of the chicken.
Drizzle a bit of fish sauce on each piece of chicken.
Add spices. I shake ginger and coriander over the whole pan liberally. Maybe 1/4-1/2 tsp each.
I shake the mustard a little less liberally, maybe 1/4 tsp.
1/4 tsp of nigella seeds - too much of these makes it bitter.
Add salt and pepper to taste.
Drizzle oil on top, and then shake pan vigorously so everything gets coated in oil and spices. Settle the veggies in a single layer again.
Oven is probably preheated by now. Place on middle rack, and roast for 30 minutes. At the end, the chicken should be cooked, and the veggies should be soft and caramelized.
Serving
Let cool for a few minutes and serve over rice. (The cook might be caught nibbling veggies straight out of the pan.)
Storage
Refrigerate. Keeps a few days in the fridge.
Variations
With bone-in chicken thighs, cut veggies in bigger chunks and roast for 40 minutes. Could be adapted for other cuts of chicken.
You can use a mix of any kind of root vegetables or sturdy vegetables like cauliflower. Sweet potato, celeriac, parsnip, beets, carrots all turn out great.
You can chop the vegetables in advance and marinate them with the chicken in fresh lemon juice or balsamic vinegar or any other interesting marinade. I tried mixing balsamic vinegar, fish sauce, maple syrup, and olive oil once, and it turned out surprisingly good.
You can use any spices. Sometimes I use za'atar blend, sometimes thyme and basil.
Preheat oven to 400F, rack in middle of oven
Ingredients
1 package deboned chicken thighs, around 1-1.5 lbs.
1 medium cauliflower
2 large carrots
olive oil (amounts approximate, maybe 2 Tbsp)
Fish sauce
Spices:
Wild nigella seed (Tikur Azmud)
Ground ginger (or fresh dried if you have it)
Ground coriander
Ground mustard
White pepper
Salt
Time
Prep time 15 min, baking time 30 min
Tools
Oven-safe roasting pan - I use a large oval one but any pan with sides would work. You'll want it to hold all the chicken with some open space left over for the veggies.
Methods
Pour some olive oil in the pan and spread it around to coat the bottom and up the sides a bit
Flatten out pieces of chicken and distribute in the pan
Cut out the core of the cauliflower and separate into bite-size florets
Wash and slice carrots thickly, around 1/4 inch thick. Can peel first if desired.
Spread veggies around the chicken. You want mostly a single layer of veggies, although mine always pile on top of each other a bit. Don't put veggies on top of the chicken.
Drizzle a bit of fish sauce on each piece of chicken.
Add spices. I shake ginger and coriander over the whole pan liberally. Maybe 1/4-1/2 tsp each.
I shake the mustard a little less liberally, maybe 1/4 tsp.
1/4 tsp of nigella seeds - too much of these makes it bitter.
Add salt and pepper to taste.
Drizzle oil on top, and then shake pan vigorously so everything gets coated in oil and spices. Settle the veggies in a single layer again.
Oven is probably preheated by now. Place on middle rack, and roast for 30 minutes. At the end, the chicken should be cooked, and the veggies should be soft and caramelized.
Serving
Let cool for a few minutes and serve over rice. (The cook might be caught nibbling veggies straight out of the pan.)
Storage
Refrigerate. Keeps a few days in the fridge.
Variations
With bone-in chicken thighs, cut veggies in bigger chunks and roast for 40 minutes. Could be adapted for other cuts of chicken.
You can use a mix of any kind of root vegetables or sturdy vegetables like cauliflower. Sweet potato, celeriac, parsnip, beets, carrots all turn out great.
You can chop the vegetables in advance and marinate them with the chicken in fresh lemon juice or balsamic vinegar or any other interesting marinade. I tried mixing balsamic vinegar, fish sauce, maple syrup, and olive oil once, and it turned out surprisingly good.
You can use any spices. Sometimes I use za'atar blend, sometimes thyme and basil.