Paleo tandoori chicken with root vegetables ~ GF, DF, Paleo

Paleo tandoori chicken with root vegetables ~ GF, DF, Paleo

 Such an easy recipe and full of soul satisfying Indian flavors! 

I just love when the chicken skin gets crispy crunchy!

This yummy recipe can easily be made with other vegetables instead! such as sweet potatoes, parsnips, broccoli, or even turnips! 

Paleo tandoori chicken with root vegetables ~ GF, DF, Paleo

Serving Size: 3~4

Paleo tandoori chicken with root vegetables ~ GF, DF, Paleo

Ingredients

  • Marinade:
  • 1 tbsp curry powder
  • 1/2 tsp sea salt
  • 1/4 tsp fresh ground pepper
  • 1/2 tsp ground ginger
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp garam masala
  • 1 tsp paprika (not smoked)
  • ½ teaspoon turmeric powder
  • ½ teaspoon cinnamon
  • Juice from half an orange
  • 1~13oz can of coconut milk (full fat)
  • ------
  • 2 tbsps avocado oil
  • 6~8 chicken legs on the bone and with the skin.
  • 1 large onion chopped
  • 6 rainbow carrots chopped diagonal
  • 1 large garnet yam chopped into medium cubes

Instructions

  • 1) Preheat oven to 425F
  • 2) Place all marinade ingredients together in a blender blend until smooth or mix together in a large glass bowl. Set ⅛ cup aside.
  • 3) Place chicken in a plastic bag with the remaining marinade and set aside.
  • 4) place all the cut vegetables in your oven safe cooking dish with a lid (I used my Le Creuset ceramic baking dish)
  • 5) Heat the 2 tbsps avocado oil in a large saute pan on the stove top on medium heat cook the chicken legs skin side down in the pan to crisp up the skin about 10 mins.
  • 6) Place the chicken over the veggies, spooning a couple teaspoons of the marinade over the veggies.(and scraping everything out of the saute pan over it as well! it has lots of flavor!)
  • 7) Bake 30 minutes in the middle of the oven with the lid on.
  • 8) Baste the chicken with the rest of the remaining marinade and Bake 15 more minutes (with the lid off) or until chicken has reached an internal temperature of 165 degrees the chicken skin is crispy and the veggies are tender.
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