1 chicken, cut in 8 pieces
1 medium butternut squash, peeled and chopped into wedges
6 small turnips, washed and chopped into wedges
1 purple onion
2 celery stalks, chopped into large pieces
1/4 cup olive oil
Salt and pepper to taste
2 tablespoons olive oil
1/4 cup tamarind paste
1/4 cup honey
1 orange, juiced, with peel reserved and cut into strips
2 teaspoons turmeric
2 teaspoons paprika
2 teaspoons mustard powder
1 teaspoon garlic powder
Preheat oven to 425°F.
In a large baking dish, arrange butternut squash, turnips and celery around the sides and place chicken pieces in the center. Place orange rind between the chicken pieces.
Pour olive oil over chicken, then sprinkle with salt and pepper.
Over medium heat, warm the oil in a small pan, then add tamarind paste, honey, orange juice and spices.
Bring the sauce to a gentle boil while stirring. Let the sauce reduce and thicken.
Brush the chicken with the sauce and roast for 30 minutes.
Lower temperature to 300°F, cover chicken with foil and roast for another 55 minutes.