SPICY CHICKEN WITH CRISPY RED ONIONS
THIS EASY ONE-TRAY CHICKEN BAKE IS ALWAYS A BIG HIT.
EASY/PREPARE AHEAD
• READY IN 50 MINS, PLUS MARINATING (OPTIONAL) • SERVES 4
1TBSP CORIANDER SEEDS
1TBSP MUSTARD SEEDS
1TSP CHILLI FLAKES
75G NATURAL YOGURT
1TBSP GARAM MASALA
8-12 CHICKEN THIGHS (DEPENDING ON SIZE), BONE IN AND SKIN ON 4 RED ONIONS, THINLY SLICED
OIL, FOR SHALLOW FRYING
1 PUT THE SEEDS AND CHILLI INTO A HOT, DRY FRYING PAN FOR A FEW MINS, THEN CRUSH IN A MORTAR AND PESTLE.
2 MIX TOGETHER THE YOGURT AND GARAM MASALA, THEN ADD THE SEED MIX. RUB IT INTO THE CHICKEN. YOU CAN NOW LEAVE IT IN THE FRIDGE, COVERED, TO MARINATE FOR A FEW HOURS OR OVERNIGHT. SHALLOW FRY THE ONIONS IN BATCHES UNTIL CRISPY. YOU CAN REHEAT THEM IN THE OVEN LATER IF YOU NEED TO OR DO THIS WHILE THE CHICKEN IS IN THE OVEN.
3 HEAT THE OVEN TO 180C, GAS 4.
LINE A SHALLOW ROASTING TIN WITH OILED FOIL. ARRANGE THE CHICKEN AND ANY MARINADE IN A SINGLE LAYER. SPRINKLE WITH SEA SALT AND BAKE FOR 40 MINS OR UNTIL COOKED THROUGH AND CRISPY.
4 SERVE WITH THE ONIONS. WE ALSO LIKE IT WITH PILAU RICE, A YOGURT DIP WITH SPRING ONIONS AND MINT, AND A TOMATO SALAD WITH RED ONIONS AND A LITTLE CHILLI. Per serving: 433 calories, 23g fat
(5g saturated), 15g carbohydrate >>