A Hint of India: Roasted Root Vegetables and Chicken

To describe this meal as Indian would be a gross misstatement, but it certainly has a hint of India.  Even better, it has minimal prep time and leaves the house smelling wonderful.   The meal was inspired by a visit to Penzeys Spices yesterday. I had an appointment a few doors away from the shop and stopped into browse … emerging, of course, with a few little bottles including Rogan Josh a great Indian spice blend with paprika, garlic, ginger, cumin, coriander, black pepper, cayenne pepper, Korintje cassia cinnamon, cardamom, cloves and saffron.

Here’s what I made:

Roasted Root Vegetables

  • Parsnips
  • Sweet Potatoes
  • Turnips
  • Rogan Josh seasoning
  • Olive oil

Pre-heat oven to 350.  Chop the parsnips, turnips, and potatoes into bite-size pieces.  Toss with olive oil and generously sprinkle Rogan Josh seasoning. I used about a tablespoon.  Spray a cookie sheet with a non-stick spray and pour the vegetables on to the sheet in one layer.  Bake about 45-55 minutes until the vegetables are soft.

Indian Scented Chicken Thighs

Yogurt is a great marinate for chicken, it makes it very tender and juicy.  I’ve used it with a variety of spices and often bake or grill it.

  • Chicken thighs
  • Plain Greek Yogurt
  • Rogan Josh seasoning

Mix about a 1/4 cup of yogurt with seasoning, using enough so it is light pink.  Place the yogurt and chicken in a plastic bag and refrigerate from 4 to 24 hours.  Remove from the bag and bake at 350 for about 35 minutes.

I served it with a simple green salad.  There were some leftovers, a regular occurence when one lives alone, that I plan to toss with some fresh veggies and turn into a salad for lunch this week.


About cookbooksandceilithe

For the past two years, I've been working more than full-time while getting my MBA. Now, that graduation has come and gone, I want to indulge in two of passions - cooking and entertaining.
This entry was posted in Dinner, Main Dish, Sides and Salads. Bookmark the permalink.

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