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Indian Spiced Chicken Legs
Prep Time:
15 minutes
Cook Time:
20 minutes
4 servings

2 Tbsp. curry powder

1 tsp. paprika

1 tsp. ground ginger

1/4 tsp. each salt & pepper

2 Tbsp. olive oil, divided

1 Tbsp. tomato paste

4 (4 oz.) chicken breasts

2 sweet potatoes, peeled and cut into 1-inch pieces

1/4 c. golden raisins

1 1/2 cans (15 oz.) chickpeas, drained and rinsed

1/2 bunch cilantro, chopped


Preheat oven to 400°F. Line a sheet pan with foil and set aside.
In a large bowl combine spices, half of olive oil, and tomato paste; blend well. Add chick
en and toss until coated. Place on center oven rack. Bake 30 minutes or until juices run c
lear when stuck with a fork.
Meanwhile, in a large sauté pan over Medium heat, place remaining olive oil, sweet
potatoes, raisins and chickpeas. Sauté until sweet potatoes are fork tender, approxi
mately 12 minutes.
To serve, place sweet potato mixture on plate and top with two chicken legs. Garnish with
chopped cilantro.

Nutritional Information

Calories: 320, Total Fat: 11g, Saturated Fat: 2g, Sodium: 330mg, Carbohydrates: 39g, Diet
ary Fiber: 4g, Protein: 20g


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