This is our first recipe from the Stanford Child Nutrition and Cooking Recipe Book. We are so excited to share our students’ recipes! We have tried the recipes ourselves and they are delicious. Thank you!
Simplified Tandoori Chicken With Vegetables
by Nupur Pande
- 6-8 chicken drumsticks
- 1 ½ pounds Brussels sprouts
- 4 large carrots
- 1 large yellow onion
- 2 large garlic cloves
- 1 inch fresh ginger
- Juice of 1 lemon
- 2 teaspoons balsamic vinegar (optional)
- Worcestershire sauce (optional)
- Olive oil
Prep (About 45 minutes)
- Finely chop ¼ onion. Peel and press garlic cloves. Mince or grate ginger. Add onion, garlic and ginger to medium-sized mixing bowl. Sprinkle with paprika and toss with 2 tablespoons lemon juice.
- Rinse chicken. Remove skin and pat to dry with paper towels. Score drumsticks with serrated knife. Wash hands and work surface thoroughly.
- Toss chicken with onion marinade and sprinkle sparingly with salt. Set aside for 15-20 minutes.
- Preheat oven to 400 degrees.
- Peel and chop carrots. Rinse, trim and halve Brussels sprouts. Finely chop remainder of onion.
- Mix carrots, Brussels sprouts and onion with a pinch of salt and 2 tablespoons lemon juice or 1-2 teaspoons balsamic vinegar.
Let’s Cook! (About 30 to 35 minutes)
- Add chicken drumsticks and marinade to large, bake-safe pan. Drizzle with 1 tablespoon olive oil. Optional: drizzle sparingly with Worcestershire sauce. Bake at 400 degrees for 10 minutes.
- Remove pan from oven and add carrot, Brussels sprout and onion mixture to chicken.
- Reduce heat to 350 degrees and bake for 20 minutes.
- After 20 minutes, insert meat thermometer into thickest part of drumstick. The chicken is done when thermometer reads 165 degrees. When thoroughly cooked, the meat will begin to separate from the bone when cut and juices will run clear.
- If the chicken is not yet done, remove vegetable mixture, set aside and cover. Continue baking chicken at 350 degrees until cooked through.
- Serve warm with brown rice or starch of your choice. Enjoy!