Ginger-Herb Chicken with Turmeric Rice & Roasted Sweet Potatoes

An easy and colorful/flavorful dinner! I've made this chicken before but it's been years - it's based on a recipe in Joy of Cooking, and I'd forgotten about it because a blender/food processor is needed to make the marinade, and I'd been without one for awhile. You can use any chicken parts - boneless thighs or breasts, or bone-in whatever - just adjust the baking time. This would also be great on the grill. I baked boneless thighs for about 40 minutes and the sweet potatoes were done in about 30. You could also be more judicious with the marinade and save/freeze half for later. Also - this meal is apparently a Penzey's ad!

Ginger-Herb Chicken
- 1 large knob fresh ginger, peeled & large-diced
- 1 bunch cilantro
- 1 small bunch fresh mint and/or basil and/or parsley
- 3-4 garlic cloves
- 1 lime, zested & juiced
- 2 Tbl toasted sesame oil
- 1/4 cup olive oil
- 1/2 Tbl (or more) red pepper flakes
- 1/2 Tbl kosher salt
- Freshly ground black pepper
- 4-6 chicken parts


Put all the marinade ingredients in a blender or food processor & pulse until still slightly chunky. Put the chicken parts in a ziploc bag or bowl & pour marinade over. If possible, marinate in fridge for at least an hour. Then pour everything into a baking dish & bake at 425 until done (run under broiler for a little browning).

Turmeric Rice
- 1 Tbl olive oil
- 1 tsp black mustard seeds
- 1/2 tsp turmeric
- 2 cups jasmine or basmati rice
- 1 tsp salt
- optional: palmful of Penzey's dried shallots

Put the olive oil & mustard seeds in a medium-sized pot & turn on heat to medium. When seeds start to pop, add rice & turmeric. Stir & toast for about a minute, then add 3 cups water & dried shallots (you could also saute a fresh shallot or small onion along with the mustard seeds). Cover & bring to boil, then reduce heat to low & cook 15 minutes.

Roasted Sweet Potatoes
- 2 large sweet potatoes, peeled & cut in large cubes
- olive oil
- salt
- chili powder (I like Penzey's Chili 9000)

Toss sweet potato cubes with oil, salt & chili powder. Spread on foil-lined baking pan & roast at 425 until done, stirring once (~30 minutes).