This dish is perfect for easy cleanup as it all goes into one baking pan. The flavors go really well together and this dish is quite healthy as it has lots of fiber from the chickpeas.
Roasted Indian Chicken with Vegetables and Chickpeas
1/4 cup peanut oil
1 tbsp. sugar
1 tbsp. ground tumeric
1 tbsp. mustard seeds
1 tbsp. ground cumin
1 tsp. ground ginger
1 tsp. ground coriander
1/4 tsp. ground cinnamon
1 1/2 lbs. boneless skinless chicken breasts, cut into small chunks
1 pound carrots, peeled and cut into thin strips
1 head of cauliflower, separated into small-medium florets
1 (15 oz can) chick peas, rinsed and drained
1 tbsp. lime juice
3 tbsp. cilantro, chopped
2 tbsp. peanuts
salt and pepper, to taste
1 lime cut into wedges
Preheat oven to 375. In a small bowl or container add oil, sugar, mustard seeds, tumeric, cumin, cinnamon, coriander, ginger, salt, pepper. Mix well.
Add chicken, carrots and cauliflower and beans to a very large mixing bowl. Add the marinade and mix well. Marinade for at least a half hour up to 2 hours. When ready to cook add the chicken mixture to an oven proof baking pan. Bake, uncovered for about 45 minutes or until chicken is cook and carrots are fork tender.
Drizzle with the lime juice and serve with lime wedges, garnished with cilantro and peanuts.