Whether you are cooking for one or a crowd, this recipe for roast chicken and vegetables slathered in a tamarind and spice rub which includes earthy garam masala and tangy sumac, is a great one to have on hand.
You will need:
Chicken thighs - 4, bone-in pieces preferred
Ginger-garlic paste - 1 tbsp
Tamarind pulp - ¼ cup (extracted from a lime-sized ball of tamarind fruit or use just 1 tbsp concentrate)
Turmeric powder - ½ tsp
Red chili powder - ½ tsp (or more, if you want it spicy)
Garam masala powder - 1½ tsp
Salt - to taste
Sumac - 2 tsp
Oil or butter - 4 tsp
Potatoes - 2 large, sliced into wedges
Carrots - 2, sliced into strips
Cilantro - for garnish
How to:
Rub the chicken thighs liberally with ginger-garlic paste, tamarind pulp, turmeric powder, red chili powder, garam masala powder and salt. Get it under the skin as well. Allow to rest in the refrigerator for half an hour or preferably overnight.
Just before baking, toss the vegetables with the chicken marinade. Also, pre-heat the oven to 375 deg.F.
Coat four 6" mini cast iron skillets with a teaspoon of oil/butter each (You can also use one large skillet or baking pan). Arrange chicken pieces (skin side up) and vegetables in pans. Sprinkle sumac on top.
Bake for 30 minutes or until juices run clear when poked at the thickest part near the bone.
Serve with a side of raita, rice and breads.
Notes:
1. You can try this marinade for a whole roasted chicken as well. Increase marinade quantities and baking time accordingly.
Recipe by At The Corner of Happy And Harried at https://www.happyandharried.com/2017/01/18/tamarind-spice-rubbed-roast-chicken/