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Indian Baked Chicken

Cumin and turmeric give this hearty entree just the right amount of Indian flavor while maintaining appeal for the picky eaters in the bunch. —Stephanie Kurin, Muncie, Indiana
  • Total Time
    Prep: 15 min. Bake: 1 hour
  • Makes
    6 servings

Ingredients

  • 1 pound small red potatoes, quartered
  • 4 medium carrots, cut into 1-inch pieces
  • 1 large onion, cut into 1-inch pieces
  • 6 boneless skinless chicken thighs (about 1-1/2 pounds)
  • 1 can (14-1/2 ounces) chicken broth
  • 1 can (6 ounces) tomato paste
  • 2 tablespoons olive oil
  • 1 tablespoon ground turmeric
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper

Directions

  • Place the potatoes, carrots and onion in a greased 13x9-in. baking dish; add chicken. In a small bowl, combine the remaining ingredients and pour over top.
  • Cover and bake at 400° for 1 to 1-1/4 hours or until a thermometer inserted into chicken reads 180° and vegetables are tender.
Nutrition Facts
1 serving: 323 calories, 13g fat (3g saturated fat), 77mg cholesterol, 612mg sodium, 25g carbohydrate (7g sugars, 4g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch, 1 fat.

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