Cumin-Coriander Roasted Chicken Thighs with Root Vegetables
Cumin-Coriander Roasted Chicken Thighs with Root Vegetables
It’s a weird time of year, this space between winter and spring. We aren’t really in either season, but sort of ping ponging back and forth between them.
This can make it very confusing to figure out what to eat as well, because nothing is really growing yet.
Ayurveda teaches us to eat what is in season and right now that would be the root vegetables that we have ‘wintered-over’ from the fall harvest. Chicken would also be considered in season.
This sheet pan meal is easy and comes together in a flash. It is absolutely delicious and just the thing to nourish yourself during this in between seasons time.
Why this recipe is good for us:
Chicken:
Chicken is a good source of high-quality protein, which is essential for building and repairing body tissues, as well as producing enzymes and hormones. It also contains essential vitamins and minerals like vitamin B6, niacin, and iron
Chicken is generally considered easy to digest, especially when cooked properly and consumed in moderation. This makes it a suitable choice for those with weak or compromised digestion.
In Ayurvedic principles, chicken is considered to have a balancing effect on the three doshas (vata, pitta, and kapha). It is believed to have a calming effect on vata and pitta doshas, while moderately increasing the kapha dosha.
Chicken is considered a sattvic (pure) food in Ayurveda, meaning it promotes mental clarity, peacefulness, and overall well-being when consumed in moderation and with the right mindset.
Cumin:
Cumin is considered one of the best digestive spices in Ayurveda. It is believed to kindle the digestive fire (agni) and promote the absorption of nutrients. It helps in relieving gas, bloating, and other digestive discomforts.
Cumin has a unique ability to balance all three doshas – vata, pitta, and kapha. Its pungent, bitter, and astringent tastes help pacify kapha and pitta, while its warming nature helps alleviate vata imbalances.
Cumin is an excellent carminative, meaning it helps in the expulsion of gas from the digestive tract. This property makes it useful in cases of flatulence and abdominal discomfort.
Cumin is considered a natural detoxifier in Ayurvedic medicine. It is believed to help in the elimination of toxins (ama) from the body, thereby promoting overall health and well-being.
Coriander:
Coriander seeds are excellent for promoting digestion and relieving various digestive issues. They are believed to kindle the digestive fire (agni), facilitate the proper absorption of nutrients, and alleviate conditions like indigestion, flatulence, and bloating.
Coriander seeds are considered to have a tridoshic effect, meaning they help balance all three doshas – vata, pitta, and kapha. Their cooling nature and slightly pungent taste help pacify pitta and kapha, while their mild diuretic and carminative properties help alleviate vata imbalances.
Coriander seeds are believed to possess anti-inflammatory properties due to their active compounds, such as linalool and geraniol. This makes them potentially beneficial in reducing inflammation and alleviating conditions like arthritis, gout, and muscle pain.
Ayurveda recognizes coriander seeds as a potent detoxifying agent. They are believed to help in the elimination of toxins (ama) and metabolic wastes from the body, thereby promoting overall well-being.
Cumin-Coriander Roasted Chicken Thighs with Root Vegetables
Serves 4
For the Vegetables:
2 sweet potatoes, peeled and cut into small chunks
2 carrots, peeled and cut into small chunks
2 parsnips, peeled and cut into small chunks
1 sweet onion, cut into medium chunks
2 tbsp sesame oil
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground black pepper
½ tsp salt and to taste
Fresh cilantro for garnish (optional)
For the Chicken:
4 bone-in, skin-on chicken thighs
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground black pepper
½ tsp salt and to taste
Juice of 1 lemon
Preheat the oven to 400°F and prepare a sheet pan with parchment paper.
For the Vegetables:
Toss the peeled and chopped root vegetables and onion in sesame oil, ground cumin, ground coriander, salt, and pepper in a mixing bowl. Taste for seasoning, adding more salt if necessary. Remember, the smaller you cut the vegetables the faster they will cook.
Scatter the vegetables on the prepared sheet pan and place in the oven to begin to roast while you prepare the chicken.
For the Chicken:
In a small bowl, mix together ground cumin, ground coriander, salt, and pepper. Taste your spice mixture, adding more salt if necessary. Rub the chicken thighs with the spice mixture, ensuring they are evenly coated.
Pull the vegetables out of the oven and with a wooden spoon or rubber spatula, stir the vegetables around and then make space for the chicken on the pan. I like to place the chicken on the outer edges of the pan to make the veggies easier to stir, but you can follow your instincts here. Place the pan back in the oven and roast for 15-20 minutes. Remove the pan once again to stir the vegetables and squeeze the juice of one lemon over the chicken thighs.
Continue to roast for another 15-20 minutes or until the chicken is cooked through and the vegetables are beginning to caramelize. If the vegetables are not cooked to your liking when the chicken is finished, simply remove the chicken to a plate and cover until the vegetables are done.
Garnish with fresh cilantro (if desired) and enjoy!
