Bahamian Chicken

• Canola oil spray
• 1/2 teaspoon cumin seeds
• 1/2 to 3/4 pound chicken breasts or thighs
• Sea salt and freshly ground black pepper
• 2 to 4 garlic cloves, chopped
• 1 medium potato, cut into 1-inch cubes
• 1/2 red or orange bell pepper, cored, seeded, and cut into 1-inch wedges
• 1/2 small yellow summer squash, cut into 1-inch chunks
• 1/2 head broccoli, cut into florets (about 2 cups)
• 3 tablespoons rice or wine vinegar
• 3 tablespoons fresh orange juice
• 1/2 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1/4 teaspoon ground allspice
• 1/4 teaspoon red pepper flakes

1. Preheat the oven to 450F.
2. Spray the inside and lid of a cast-iron Dutch oven with canola oil.
3. Sprinkle the cumin seeds in the pot.
4. Place the chicken in the pot and lightly season with salt and pepper; sprinkle with the garlic.
5. Arrange the potato on top of the chicken.
6. Add the bell pepper, squash, and broccoli in layers.
7. In a small bowl, mix the vinegar, orange juice, oregano, paprika, allspice, black pepper to taste, and red pepper flakes.
8. Pour over the vegetables.
9. Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
10. Serve immediately.
11. Calories: 210
12. Protein: 29g
13. Carbohydrates: 18g
14. Fat: 4g
15. Cholesterol: 75mg
16. Sodium: 590mg
17. Fiber: 3g

canola oil spray, cumin seeds, chicken breasts, salt, garlic, potato, red, yellow summer, broccoli, rice, orange juice, oregano, paprika, ground allspice, red pepper

Taken from www.epicurious.com/recipes/food/views/bahamian-chicken-378818 (may not work)