Preparation Time:  1 hour 20 minutes

Servings: 8

Recipe Ingredients

2 tbsp cumin, ground
2 tsp oregano leaves
2 tsp sea salt
1 tsp black pepper, ground
½ tsp paprika
4½ lb bone-in chicken parts, skin removed
1 tbsp vegetable oil
2 medium sweet potatoes, peeled and chopped
3 plum tomatoes, halved
1 medium onion, chopped
2 ribs celery, chopped
4 cloves garlic, whole
2 tsp vegetable oil
½ cup white wine (or chicken stock)
2 tsp vegetable oil
½ cup red bell pepper, chopped
½ cup onion, chopped
½ cup plum tomato, chopped
1 tbsp garlic, finely chopped
1 tsp cumin, ground
½ tsp coriander seed, ground
2 tbsp fresh cilantro, chopped
2 tsp lime juice



  1. Preheat oven to 400°F.
  2. Mix chicken seasonings in small bowl. Reserve 2 teaspoons. Brush chicken with oil. Sprinkle with remaining seasoning mixture. Set aside.
  3. For the vegetables, toss vegetables with oil and reserved 2 teaspoons seasonings in large clay pot or 4-quart baking dish. Pour wine over top. Place chicken in single layer on top of vegetables. Cover with foil.
  4. Bake 45 minutes. Remove foil. Increase oven temperature to 450°F. Bake 15 to 20 minutes longer or until chicken is cooked through.
  5. Meanwhile, for the gremolata, heat oil in medium skillet on medium heat. Add bell pepper, onion, tomato, garlic, cumin and coriander; cook and stir 2 minutes or until vegetables are tender. Pour into medium bowl. Stir in cilantro and lime juice.
  6. Serve chicken and vegetables sprinkled with Gremolata.