One-Pot Persian Roasted Chicken


I adore this recipe! I’ve taken it from the book The Jewelled Kitchen, Sumac Chicken Casserole, and tinkered with it a bit, naturally… and made a one-pot roasted Persian Chicken dish. What is great about it is that it is quick and takes just five minutes to prepare, making it the perfect evening meal after work, when you cannot be bothered to cook.

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Ingredients

Many of the foods that I cook with have added health benefits. The benefit to you is enhanced recovery, boosted immunity and extra energy. What is not to like about that?! Here are a couple of snippets of information about some ingredients. If you’re not interested, scroll down for the recipe. Otherwise, I hope you enjoy the extra insight.

Recipe


One Pot Roasted Persian Chicken

One Pot Roasted Persian Chicken

Ingredients

  • 4 chicken thighs or legs
  • 1 fennel bulb quatered
  • 1/2 pumpkin or butternut squash roughly chopped
  • 1 onion quartered
  • 3 tbs olive oil
  • 2 tbs sumac
  • 1/2 tsp all spice
  • 1 bay leave
  • 1 lemon for squeezing
  • Salt and pepper

Instructions

  1. Preheat the oven to 180. Put the chicken, fennel, onion and squash into a large roasting tin. Sprinkle over the spices and pour over the olive oil, mix well. Place in the oven for 35 minutes;
  2. After 35 minutes the chicken should be cooked (juices should run clear when poked with a knife) and the vegetables tender. Turn on the grill and crisp the chicken skin for ten minutes.
  3. This is really tasty on its own, or with a salad, such as a herb salad below.
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