Curried-Chicken and Vegetables Pan Roasted Recipe


2 pounds butternut squash - cut in 1-inch cubes

1-1/2 pounds brussels sprouts - halved

2 large red onions - cut into thin wedges

1 cup Essential Pantry rice bran oil

Trapani Fine Sea salt
 and freshly ground Tellicherry black pepper to taste

1 cup plain yogurt, plus more for serving

2 tablespoons fresh ginger - minced

2 large cloves of garlic - minced

1 tablespoon Sun brand Madras curry powder

4 pounds boneless chicken thighs


Curried-Chicken and Vegetables Pan Roasted

Adapted from Food and Wine Magazine (November, 2010). With the chicken, this dish makes a wonderful entree. Without the chicken, it makes a wonderful side to roasted chicken or turkey.

1. Preheat oven to 450 degrees and position racks in the upper and middle thirds.

2. In a very large bowl, toss the butternut squash and brussels sprouts, onion wedges and 1/2 cup rice bran oil.

3. Season with salt and pepper.

4. Spread the vegetables on 2 large rimmed baking sheets.

5. In the same bowl, combine the cup of yogurt with the ginger, garlic, curry powder and the remaining 1/2 cup if rice bran oil, and season with salt and pepper.

6. Add the chicken and toss until thoroughly coated.

7. Arrange the chicken on top of the vegetables. Roast for about 40 minutes, rotating the pans halfway through, until the vegetables are nearly tender, and the chicken is nearly cooked through.

8. Pour off any accumulated liquid in the pans and roast for about 20 minutes more, or until the vegetables are tender and the chicken is lightly browned.

9. Transfer the chicken and vegetables to a platter and serve with warm naan or pita bread, and yogurt.

serves 12