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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Cumin and turmeric give this hearty entree just the right amount of Indian flavor while maintaining mass appeal for picky eaters in the bunch. âStephanie Kurin, Muncie, Indiana 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:
1. Place the potatoes, carrots and onion in a greased 13-in. x 9-in. baking dish; add chicken. In a small bowl, combine the remaining ingredients and pour over top.
2. Cover and bake at 400° for 1 to 1-1/4 hours or until a meat thermometer inserted into chicken reads 180° and vegetables are tender. Yield: 6 servings.
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