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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