one-pot spiced chicken + roasted vegetables
Only using one pot makes everything so much easier on yourself and the sink.
I wanted to cook something that may be enjoyed by several taste testers: kids, maybe my mom, myself, anyone who likes healthy + hearty meals. It was so simple to make and incorporates a wide variety of flavors from the spices used to braise the chicken. You can also omit spices you don't want to use, don't like, or simply don't own. This chicken is extremely versatile.
This recipe was inspired by a fellow blogger (the pig&quill) who shares my name! She used the trick of grinding pickling spice for her chicken. Smart lady. I did not anticipate posting this recipe. I had made the meal for work and simply wanted to practice taking some photos for my class... but, this dish has so much color, and the photos came out great so I figured - what the heck.
Last Thursday I began a weekly, introductory level dSLR photography class. My goal in the four week program is to learn more about my camera and using all of its features, e.g., shutter speed and when to add on an external flash + how to use it. I think it will all be useful for composing the photographs for the half galley project and any future endeavors.
one-pot spiced chicken + roasted vegetables
Serves 4 to 6
Ingredients:
3 chicken breasts, cut into large pieces
1 tbsp olive oil
5 carrots, peeled, sliced lengthwise and halved (I used rainbow carrots)
3 leeks, sliced lengthwise, cleaned thoroughly*, and halved once more
5 whole garlic cloves
1 1/2-2 cups chicken broth (homemade if you have it!)
3 bay leaves
1 tsp ground mustard
1 tsp ground coriander
1/4 tsp ground ginger
1/4 tsp cinnamon
1 tsp chili powder
1/2 tsp cumin
1/4 tsp finely ground black pepper
salt
Directions:
*Cleaning the leeks is essential. Dirt traps into the grooves and must be soaked, rinsed, and soaked again to be throughly removed. I set mine in a large bowl and run water over them until immersed, let them sit for a few minutes, drain and repeat two or three times.
Preheat the oven to 400 degrees.
Mix all of the spices together. After cutting the chicken, pat dry with a paper towel. Generously sprinkle salt on both sides, then rub half of the spice mixture onto the chicken pieces. Save the rest of the mixture for later.
Heat the olive oil over medium high heat in a large dutch oven or ovenproof pan. Brown both sides of the chicken for 3 minutes. Add the carrots, leeks, and garlic cloves to the pot and let them "sweat" in the oil for 1 minute. Add the chicken broth, bay leaves, and remaining spice mixture to the pot. Bring contents to a boil, then turn off heat.
Place the covered dutch oven on the center rack of the oven, positioned in the middle. Cook for 10-12 minutes until chicken is cooked through and veggies are tender!
Serve with quinoa, rice, or if you are not looking for a gluten free meal - couscous! Enjoy!
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