This recipe comes from Aarti Sequeira and Food Network. I’ve adapted it slightly by adding chicken and a sweet potato as well as adjusting the temperature a bit for cooking the chicken thoroughly in a similar time.
Special equipment needed: 2 large sheet pans, a coffee grinder or a spice grinder or mortar and pestle to grind cumin and coriander seeds
Hazelnuts toast most evenly in the oven at 350F. But you could toasts them over medium-high in a small saute pan, making sure to stir frequently to prevent burning. This would reduce total cook time a bit, too.
Be aware all ovens are different. 400F may be too hot for your oven, especially on a “Convection/Bake” setting, you may need to set it at 375F instead. Just be sure chicken is fully cooked and veggies are fork-tender.