TAN­DOORI CO­CONUT CHICKEN WITH FEN­NEL AND CHICK­PEAS

Food & Home - - The Week Ahead -

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.

COOK’S TIP

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.

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