ninasnosh

‘Oven Chicken’ aptly named by the Patel/Jasmat Family is spicy oven roasted chicken with peas and potatoes. It’s a family favourite and perfect for the days you want to cook something yummy that you don’t have to watch over.

Ingredients

Makes enough for 4 people.

If possible try and marinade the night before or at least a few hours before.

• 1 x 1.6kg chicken skinned and cut up or chicken drumsticks and thighs  – free range*
• 3 cups of frozen peas
• 4 medium size potatoes peeled and cut up into roast potato size pieces
• 2 tbsp of sunflower/canola oil
• 2 heaped tsp fresh masala
• 3  tsp of garam masala
• 4  tsp of ground cumin and coriander ( 1 part cumin and 2 parts coriander)
• 2-3 tsp salt
• 1 tsp of turmeric
• 1/2 – 1 tsp of chilli powder
• 3 tbsp of lemon juice
• handful of chopped fresh coriander – optional

*For this dish I tend to use a whole chicken. I either get the butcher to joint and cut up into smaller pieces  or lately I have actually started to skin and cut up the chicken myself. It is far more economical to do this, I freeze the breast meat to use another time, save a bit for the kids and use the rest of the chicken for this dish. However, if you don’t want to do this you could use the equivalent in skinned drumsticks or chicken thighs – about 10/12 pieces.

Method

You’ll need a large baking tray or dish to cook this in.

Preheat oven to about 170 degrees when you are ready to cook.

1. Measure out the frozen peas and rinse through with warm water so the aren’t frozen when you mix them through – or your hands will freeze
2. In a large mixing bowl place the chicken, potatoes and thawed peas
3. Now add  the lemon juice, oil, fresh coriander (if you have it) and spices to the mixing bowl
4. Using you hands (sorry, no other way to do this) mix everything together so the chicken, peas and potatoes are well marinaded
5. Cover the tray tightly with foil
6. Keep in fridge until you are ready to cook
7. Cook in your preheated oven for around 1 hour and 15 minutes
8. This is meant to be a fairly dry but moist dish – the chicken should be succulent, but there should be hardly any liquid
9. If when you check the chicken there is a lot of liquid in the tray, cook with the foil off  for a few minutes to evaporate the liquid
10. Once cooked rest for at least 5 minutes with the foil still on

Serve this dish with roti, naan or  fresh crusty bread.

spices

how the dish looks before it is cooked

This entry was posted on March 30, 2012 at 9:22 pm and is filed under Chicken, Recipes with tags chicken, curry, ground cumin, hungry, indian, masala, potato, recipes, spicy, yummy. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.