Steam Roast Chicken with Vegetables (Low Fat recipe)

Ingredients

1. Chicken pieces: 2
2. Cumin: 1 tsp
3. Whole dry coriander: 1 tsp (if using powder then take 1/2 tsp) 
4. Lemon juice: 2-3 tbsp 
5. Green chillies: 2 large (chopped) 
6. Black pepper whole: 1 tsp (or to taste)
7. Dried pomegranate: 1 tsp (wash thoroughly)
8. Ginger/garlic paste: 1 tbsp
9. Salt: To taste

Vegetables: Seasonal vegetables: baby carrots, baby potatoes, green beans etc.

Instructions:

1. Grind all the spices and chillies together. Add lemon juice and ginger garlic paste. Coat well onto the chicken. Leave it for 3, 4 hours. If you dont have time then marinate for half an hour (atleast).
2. Sprinkle some salt and black pepper on the vegetables.
3. Put the vegetables and the chicken in a steamer and cook for about 50 minutes or until they are cooked through. Vegetables may take less time so keep an eye on them and take them out when they are done.
4. If you dont have a steamer then put everything into a pan and add a little water and cook on low heat till the chicken is tender. Make sure the pan has enough water and the chicken and vegetables dont stick to the bottom. Use non-stick pan preferably. You can also use a pressure cooker.
5. For those who are not diet conscious: Add a little oil to a pan or a grill. Once chicken and vegetables are steamed through, put them in the pan/grill and brown on all sides for a nice color and fragrance. 
6. Serve with any low-fat sauce you like. I like to have this chicken with Guacamole (an avacado dip) or tomato chutney (recipe elsewhere on the blog).

Happy eating! :)