IN SEASON
INDIAN-SPICED CHICKEN TRAY BAKE WITH SPINACH
SERVES 2
320g chicken thighs 1 tbsp curry powder 15g fresh root ginger 1 tsp nigella seeds 1 tsp yellow mustard seeds 400g potatoes 1 lemon 1 red onion 3 garlic cloves 1 tsp ground turmeric 120g baby leaf spinach 1 red chilli 120g natural yoghurt Pinch of salt and pepper Vegetable oil
1 Preheat the oven to 220C/200C fan/gas mark 7. Peel and finely chop the ginger.
2 Add the chopped ginger to a large bowl with the curry powder, 1 tbsp natural yoghurt and a drizzle of vegetable oil.
3 Add the chicken thighs and give
everything a good mix up until the chicken is fully coated in the marinade.
4 Cut the potatoes (skins on) into small bite-sized pieces. Peel and chop the red onion into wedges. Crush the garlic with the side of a knife, keeping the skins on.
5 Add the chopped potatoes and red onion wedges to a large roasting tray with a generous drizzle of vegetable oil. Sprinkle over the ground turmeric and yellow mustard seeds. Season with a generous pinch of salt and pepper and give everything a good mix up.
6 Cut the lemon into wedges. Squeeze half the lemon wedges over the potatoes and add the squeezed wedges to the tray (save the remaining wedges for garnish!).
7 Add the crushed garlic to the tray, along with the chicken and any remaining marinade. Put the tray in the oven for an initial 30 mins.
8 Once everything has been cooking for 30 mins, remove the tray from the oven, push the chicken to one side of the tray and add the baby leaf spinach. Return the tray to the oven for a further 5 mins or until the spinach has wilted and the chicken is cooked through. Meanwhile, slice the red chilli finely.
9 Once everything is cooked, remove the chicken from the tray and stir the wilted spinach through the potatoes and onion. Serve the Indian chicken with the potato, spinach and onion wedges to the side. Dollop with the remaining natural yoghurt. Garnish with the sliced chilli, nigella seeds and lemon wedges.
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