Spiced Orange Chicken & Veggie Pot
This is another recipe that really begs for tweaking! You can substitute sweet potatoes for the Yukon Gold or Red varieties. You can also substitute chicken thighs for breast, or pork chops for the chicken. Seitan or tofu (not soft) can also be substituted for the meat in this dish. Most folks like to fry their tofu before adding it to a baked dish like this.
1 t cumin seeds
1 1/2 lbs. chicken breasts (or thighs)
1/2 t of salt
1/4 t of pepper
4 garlic cloves, minced
1 or 2 Yukon Gold or New Red potatoes, scrubbed, skins on, and cut into 1 inch cubes
1 bell pepper, cleaned and cut into wedges
1 small yellow summer squash, cut into chunks
3 C of broccoli florets
6 T of wine vinegar
6 T of orange juice
1 t of oregano
1 t of paprika
1/2 t of allspice
1/4 t of red pepper flakes
Spray the lid and the inside of a cast iron Dutch oven with cooking spray.
Set oven to preheat to 450 degrees.
Spread the cumin seeds over the bottom of the prepared pot.
Lay the chicken over the seeds and season with the salt and pepper.
Spread the garlic over the chicken.
Layer in order the potatoes, bell pepper, squash and broccoli over the chicken.
In a separate glass mixing bowl, pour the vinegar, orange juice and whisk together. Then add the oregano, paprika, allspice and pepper flakes to the bowl and whisk again until well combined.
Pour the mixture over the chicken and vegetables.
Cover the pot and bake 45 to 50 minutes or until the chicken is thoroughly cooked.
Makes 4 servings