Indian Spiced Chicken and Roasted Vegetables with Couscous

I have been making this dish for a few months now, and am finally getting around to writing it down. I think it might be one of my favorite dinners because it’s flavorful, has some spice, and is relatively healthy. I always make enough so that there are leftovers of veggies and couscous for lunch the next day. Now, I’ll fully admit that I don’t know a whole heck of a lot about Indian food, so if this is totally unauthentic, you got me, but it’s still really tasty. I was inspired to create the dish by the Archer Farms Tikka Masala Sauce I picked up on one of those classic trips to Target where I went in for cotton balls and walked out with a $100 receipt in my hands and a confused look on my face.



  • 1 large Sweet Potato, peeled and cubed
  • 2 small Zucchini, halved and cut into ½ inch chunks
  • 2 Red Peppers, cored and cut into large chunks
  • 1 small Red Onion, cut into square inch pieces
  • 1 tsp Thyme
  • ¼ tsp Crushed Red Pepper
  • ½ tsp Paprika
  • 1tsp Chili powder
  • 1 tsp Garlic powder
  • ¼ tsp Coriander
  • 1 tsp Pepper
  • ½ tsp Salt
  • 3 Tbsp Olive Oil


  • 2 boneless skinless Chicken Breasts, cut into 2 inch pieces OR 1 ½ pounds of drumsticks or thighs
  • 1 tsp Garlic powder
  • 1 tsp Chili powder
  • 1 tsp Pepper
  • ½ tsp Salt
  • ½ tsp Curry powder
  • 2 Tbsp Olive Oil


  • 1 ½ cup Chicken stock
  • 1 Tbsp Olive Oil
  • 1 cup Couscous
  • 1Tbsp chopped Parsley (Optional)



  1. Preheat oven to 450.
  2. In a large bowl, whisk spices together with olive oil.
  3. Mix in all vegetables.
  4. Pick out sweet potato pieces and roast for 15 minutes.
  5. Add the rest of the seasoned vegetables to the pan, stir, and continue to roast for 20 minutes.


  1. In a small bowl, whisk together spices.
  2. Stir in chicken pieces, and marinate for 1 to 2 hours.
  3. Cooking:
    1. Chicken Breasts – While vegetables are roasting, heat a pan over medium-high heat. Sauté chicken for about 8 to 10 minutes, only turning once or twice so that meat is allowed to brown.
    2. Drumsticks or Thighs – Add to pan and roast with sweet potatoes and vegetables. If you wanted a crispier skin, broil for about 3 minutes before serving.
    3. You could also grill any of the cuts of meat.


  1. In a saucepan, or microwave safe bowl with lid, bring water and olive oil to a boil.
  2. Add couscous and remove from heat and allow to sit covered for about 5 minutes. Be sure to allow the couscous to absorb the water.
  3. When fluffed with a fork, couscous should be light and separated, not gummy.

Serve chicken and vegetables over couscous with a side of Naan and Tikka Masala sauce for dipping.


4 thoughts on “Indian Spiced Chicken and Roasted Vegetables with Couscous

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