Aromatic and delicately spiced juicy organic chicken, all baked in one dish for an impressive midweek supper or alternative Sunday roast. Serve with poppadoms, mango chutney and lime pickles for a zingy meal.
Pick your chicken clean, use the meat in leftovers and boil those bones for a nutritious chicken bone broth for use in soup, risotto or stew later in the week.
Source: BBC Good Food
Serves 4 - 6
Cooking time: 1 hour 30 minutes, plus 20 minutes prep
1.5 – 1.9kg organic chicken, giblets removed
5 tbsp tikka masala paste
1 tbsp sunflower oil
1 red onion, sliced
2 large vine tomatoes, chopped
1 tbsp fenugreek seeds
1 small piece of ginger, peeled and grated
2 x 400g cans coconut milk
500g new potatoes, halved
100g true spinach, torn or chopped
15g fresh coriander, roughly chopped
- Preheat oven to 220°C/200°C fan/Gas Mark 6.
- On a chopping board, rub the skin of the chicken generously with the tikka masala paste and season. Tie the legs together and set aside for a moment.
- Heat the oil in a large flameproof casserole dish over a medium heat. Add the onion and a pinch of salt and cook for 5 minutes until softened. Add the tomatoes, fenugreek seeds, ginger and remaining spice paste and cook for a few minutes more.
- Stir through the coconut milk and simmer. Add the chicken, breast side up, and the potatoes and cook in the oven for 20 minutes uncovered.
- Lower the heat to 180°C/160°C fan/Gas Mark 4 and cook for 1 hour more (1 hour 15 minutes for a 1.8 – 1.9kg chicken). Check that the meat is cooked by cutting through one of its legs, the meat shouldn’t be pink and the juices should run clear.
- Remove the chicken and place on a carving board. Stir the spinach through the sauce and allow to rest for 5 minutes. Then pop the chicken back into the dish, top with the coriander and carve.