Chicken and spiced vegetable tray bake

Thu, 12 July 2018

Paul Knapp was in the kitchen with this delicious and easy recipe. 

Ingredients

Serves 6

800g new potatoes, cut into 3cm pieces

6 tomatoes, cut into 3cm pieces

1 large onion, cut into 3cm pieces

1 aubergine, cut into 3cm pieces

1 red pepper, seeds removed, cut into 3cm pieces

2 tbs extra virgin olive oil

2 tbs mustard seeds

4 garlic cloves, sliced

4cm ( thumb size) piece ginger (20g), grated

1/4 cup curry leaves

1 small bunch coriander, stalks chopped, leaves picked

1 1/2 tsp ground turmeric

6 large chicken thighs (bone in)

2 Sliced green chillies

Yogurt dressing

1/2 cup (140g) thick Greek-style yoghurt

1 small bunch mint, leaves picked

1cm piece ginger (5g)

1 long green chilli, chopped

Juice of 1/2 lemon

Method

Preheat oven to 190°C. Place potatoes in a large saucepan of salted water over medium heat.

Bring to the boil and cook for 5 minutes. Drain in a colander. Set aside for a few minutes to dry.

Place in a bowl and add tomato, onion, aubergine and red pepper. Toss to combine. Heat oil in a large frying pan over medium heat.

Add mustard seeds, garlic, ginger, curry leaves, coriander stalks and turmeric, and cook, stirring, for 2 minutes or until fragrant. Remove from heat and set aside.

Add the potato mixture. Stir to combine , Arrange chicken on top, season, then roast for 1 hour or until chicken is cooked and vegetables are crisp and fragrant.

For dressing, whiz all ingredients in a food processor until smooth. Season. Top chicken with coriander leaves and chilli. Serve with poppadums /flat bread or old school rice  and a generous drizzle of dressing.