Save to your scrapbook
Spiced chicken with peas and potatoes
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
4 tsp olive oil
2 tsp Bart roasted Punjab masala
1 clove garlic, crushed
1 tsp finely grated fresh root ginger
½ unwaxed lemon, zest and juice
2 British chicken legs
300g la ratte potatoes, halved
1 large echalion shallot, sliced into rings
4 tbsp natural yogurt
12 mint leaves, finely shredded
175g frozen peas, defrosted
1. Preheat the oven to 200ºC, gas mark 6. Mix 2 tsp oil, the Punjab masala, garlic, ginger and lemon zest with a pinch of salt. Slash the chicken legs three times across the top and then rub the spice paste all over; set aside.
2. Toss the potatoes with 2 tsp oil and season. Spread out in a roasting dish along with the chicken legs and roast for 15 minutes. Scatter over the shallot and give the chicken and potatoes a quick stir. Return to the oven for another 25 minutes, until the chicken is fully cooked with no pink meat and the juices run clear.
3. Meanwhile, mix the yogurt with most of the shredded mint and a squeeze of lemon juice; set aside.
4. Serve the chicken onto plates, allowing it to rest for 5 minutes. Squeeze the remaining lemon juice over the vegetables, add the peas, give them a stir and return to the oven for a final 5 minutes. Add the vegetables and any roasting juices to the plates with the chicken. Scatter with the remaining shredded mint and serve the yogurt alongside.
Cook’s tipYou can easily increase this dish to serve 4 or 6 by multiplying the quantities by 2 or 3 respectively.
And to drink...
Bursting with notes of orange blossom, honey and lime, Waitrose Blueprint Riesling, Mosel, Germany (75cl), is a top match for spicy chicken.
Typical values per serving:
This recipe was first published in October 2021.