TANDOORI COCONUT CHICKEN WITH FENNEL AND CHICKPEAS
Serves 8 EASY 1 hr
WHAT YOU NEED TANDOORI SPICE MIX 20g paprika
1½ tsp ground coriander 1½ tsp ground cumin 1½ tsp sea salt flakes
1 tsp ground black pepper 1 tsp white sugar
1 tsp ground ginger
½ tsp ground turmeric pinch chilli flakes
TANDOORI CHICKEN 2 medium fennel bulbs, trimmed and sliced into wedges
2 garlic cloves, peeled and crushed
1 x 400g tin chickpeas, drained and rinsed
3 tbsp tandoori spice mix (see above) or storebought masala/chickencurry spice mix salt and freshly ground black pepper, to taste 2 bay leaves 1 cinnamon quill 250ml (1 cup) chicken stock 250ml (1 cup) coconut milk
8 each chicken thighs and drumsticks
1 tbsp olive oil pinch salt lemon wedges, to serve plain double-cream/Greek yoghurt, to serve (optional) fresh coriander, to garnish
HOW TO DO IT
1 Preheat the oven to 230°C. 2 For the tandoori spice mix, combine all of the ingredients in a small bowl. Mix until well combined. Set aside until needed.
3 For the tandoori chicken, place the fennel wedges, crushed garlic, drained and rinsed chickpeas, ⅔ of the tandoori spice mix (see above) or store-bought masala/chicken-curry spice mix, salt and freshly ground black pepper in a deep roasting dish. Add the bay leaves, cinnamon quill, chicken stock and coconut milk. Mix until well combined. Set aside.
4 Brush the chicken pieces with the olive oil and season with the remaining ⅓ of the tandoori spice mix or store-bought masala/ chicken-curry spice mix. Sprinkle with the salt.
5 Place the chicken pieces on top of the fennel mixture in the roasting dish and bake in the preheated oven until the chicken is cooked, about 20 – 25 minutes.
6 Serve the tandoori chicken with the lemon wedges alongside. If desired, enjoy with the plain double-cream/Greek yoghurt garnished with the fresh coriander.
If you feel that the sauce is too thin after roasting, spoon the mixture into a saucepan and bring to a boil over high heat until reduced and thickened to your liking.