Jamie Oliver’s 5-in­gre­di­ent din­ners:

max­i­mum flavour with min­i­mal fuss

Australian Women’s Weekly NZ - - CONTENTS -

Roast tikka chicken

SERVES 4 PREP 10 MIN­UTES COOK 1 HOUR Nu­tri­tional count per serv­ing: 467kcal; 15.9g fat, 3.3g sat fat; 42.3g pro­tein; 40.6g carbs; 5.7g sugar; 1.1g salt; 5.9g fi­bre. 800g pota­toes 1 small head of cau­li­flower (600g) 1 bunch of fresh co­rian­der (30g) 1 x 1.2kg whole free-range chicken 2 ta­ble­spoons tikka curry paste 1 Pre­heat the oven to 180°C. Wash the pota­toes and chop into 3cm chunks. Trim the cauli stalk, re­move any tough outer leaves, then chop the cauli and nice leaves the same size as the spuds. Finely slice the co­rian­der stalks (re­serv­ing the leaves in a bowl of cold wa­ter). In a 30cm x 40cm roast­ing tray, toss the veg and co­rian­der stalks with a pinch of sea salt and black pep­per, and 1 ta­ble­spoon each of olive oil and red wine vine­gar. 2 Sit the chicken in the tray and rub all over with the tikka paste, get­ting into all the nooks and cran­nies. Place the chicken di­rectly on the bars of the oven, scrunch ev­ery­thing in the tray and place ex­actly un­der­neath the chicken to catch the tasty juices. Roast for 1 hour, or un­til ev­ery­thing is golden and cooked through, turn­ing the veg half­way. Sit the chicken on top of the veg to rest for 5 min­utes, then sprin­kle over the drained co­rian­der leaves and serve, toss­ing the veg in all the tasty juices be­fore dish­ing up.

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Roast tikka chicken

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