In­dian-spiced chicken and po­tato tray­bake

SERVES 6

Australian Women’s Weekly NZ - - CONTENTS -

Pota­toes – 1.5kg, peeled and cut into ap­prox. 2cm cubes

Cu­min seeds – 2 tea­spoons

Fen­nel seeds – 2 tea­spoons

Yel­low mus­tard seeds – 2 tea­spoons

Nigella seeds – 2 tea­spoons

Ground turmeric – ½ tea­spoon

Limes – 2, finely grated zest and juice

Gar­lic – 4 cloves, peeled and minced

Sea salt flakes – 2 tea­spoons, plus more for sprin­kling

Cold wa­ter – 4 x 15ml ta­ble­spoons (60ml)

Chicken thighs – 12, skin-on and bone-in

Cold-pressed rape­seed oil or reg­u­lar olive oil – 2 x 15ml ta­ble­spoons

To serve:

Co­rian­der Quick-pick­led onions (see page 119)

1 Pre­heat the oven to 220°C/200°C fan. Put the cut pota­toes into a large, shal­low roast­ing tin and sprin­kle with the spices, fol­lowed by the lime zest and juice, gar­lic, tea­spoons of salt and the wa­ter.

2 Tum­ble the chicken into the tin, and toss ev­ery­thing well to­gether, then turn the chicken, skin-side up, on top of the pota­toes. Driz­zle the skin with the oil and sprin­kle over a lit­tle salt, then cook in the oven for 1 hour, or un­til the pota­toes are ten­der and the chicken cooked through, its skin golden and crisp. Serve scat­tered with chopped co­rian­der and, if wished, the quick-pick­led onions.

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