“The Roxie”: A Sheet Tray Supper

The pungency of tomatoes and a surprising infusion of Indian spices transform everyday ingredients — in an everyday time frame — into something with panache!

This is delicious. With chicken or tofu. Your choice!

This recipe is courtesy Roxie B., our head chef here at Debra’s. It’s what she makes at home, when she wants to eat but is too tired to really cook.

The secret ingredient is a South Indian sauce/relish called tomato achaar, a.k.a. thakkali thokku. You can make your own, but Roxanne and I always keep a jar of Brooklyn Delhi’s version in our cupboards because it adds something to a dish that makes people ask for seconds. Chitra, the founder of Brooklyn Delhi, says she would never use stabilizers like xanthan or guar gum, or starches like corn or tapioca. She uses the same ingredients she uses in her home kitchen. And that’s why Madhur Jaffrey said, “I love Brooklyn Delhi’s tomato achaar so much!”

I use Eden canned beans because Eden cooks their organic beans with a piece of kombu (a kind of seaweed) that makes them easier to digest. We use Eden beans in our kitchen because of that, too!

Serves 4. Preheat to 375 degrees

1# your choice of protein (see below)1 jar Brooklyn Delhi tomato achaar
1 zucchini, cubed15-oz can garbanzo beans
3 Tbsp extra virgin olive oil (EVOO)2 Tbsp minced garlic
1 tsp each salt and pepperbountiful fresh greens
2 cups cooked rice or other grain 3 Tbsp minced parsley

Choose your protein. Chicken or tofu are your best bets. Or Pumfu — a brand-name product that’s sort of tofu made from pumpkinseeds! If you’re using a cut of chicken that isn’t all meat (think: bone-in, skin-on), use up to two pounds.

Toss protein with 2 tablespoons EVOO, salt, pepper, garlic and one tablespoon parsley with 2 tablespoons tomato achaar. Put on sheet pan. Bake 30 minutes, or until internal temp of chicken is 165 degrees. Tofu needs no temp taken! Remove from oven.

Toss zucchini with remaining 1 tablespoon of EVOO. Put on a second sheet pan and bake for 20 minutes, or until tender. Remove pan from oven. (Note that you can put this pan into the oven at the same time as your chicken or tofu bakes.)

Cut chicken into bite-sized pieces and put into a mixing bowl. If using tofu, put that into your bowl. Add zucchini and chickpeas. Toss everything together and add more tomato achaar to taste. It’s a bit spicy so add slowly. Add remaining fresh parsley. Taste. Want more salt or pepper? Add now.

Great served warm over fresh greens or reheated and served with your favorite organic rice. In the photo you’ll see I’ve used greens and black Forbidden Rice

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