Garam Masala, Miso, and Fennel Chicken Traybake

A hyper-flavorful dinner from Flavor Heroes by Gurdeep Loyal

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Prep Time 2

Cook Time 47

Servings: 1

Course: Main Course

Cuisine: Indian, Japanese

zest and juice of 2 lemons
½ tsp cardamom seeds removed from the husks, crushed (I used pre-ground cardamom)
8 chicken thighs bone in but skinned (2lb 12oz)
2 Tbsp garam masala I like the Burlap and Barrel brand
1 tsp ground turmeric
3 Tbsp brown or white miso
6 garlic cloves crushed to a paste (I grated them)
1 tsp grated fresh ginger root I used more, since I bought it; up to you
1 tsp freshly ground black pepper
2 Tbsp apple cider vinegar
2 fennel bulbs sliced in wedges
1 large red onion sliced in wedges
2 yellow bell peppers, deseeded and sliced
olive oil for roasting
2 tsp cumin seeds crushed
a few dill fronds chopped fine
sea salt

In a large mixing bowl, whisk together the lemon juice, 1½ teaspoons of salt and crushed cardamom seeds. Slash the chicken thighs two or three times through to the bone, then add them to the lemony brine, mixing well to ensure it gets in all of the slashes. Set aside to brine for 30 minutes.
Next, make the spice paste. Whisk together the garam masala, turmeric, miso, garlic, ginger, black pepper, lemon zest and vinegar. Pour the paste over the brined chicken, mixing well with your hands to ensure it gets deep into the grooves. Put into the refrigerator to marinate for 2 hours (or leave on the counter for 1 hour).
Preheat the oven to 400 F. Spread out the fennel, onion, and peppers in a large roasting pan. Drizzle with oil, sprinkle with salt and the crushed cumin seeds and toss all together. Place the marinated chicken on top, spooning out all the spice paste to cover it completely.
Roast for 45-50 minutes until cooked through, charred in spots, and tender - cover with foil if browning too quickly. Drizzle with more olive oil, a squeeze of lemon, and top with the chopped dill to serve.