Indian-spiced Potatoes with Chicken

Inspired by Jamie Oliver

Made for Summer Fun with fresh produce and even farmers’ market chicken

Serves 6

Prep time: 20 minutes

Cooking time: 1 hr. 25 min.

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recipe and photo credit: jamieoliver.com
  • 1.5 lbs. of potatoes
  • 4 ripe fresh big tomatoes in summer
  • 1 red pepper
  • 1 aubergine (a.k.a. eggplant)
  • 1 large onion
  • 2 cloves of garlic
  • 1/2 inch. of a ginger root thumb
  • ½ bunch of coriander or cilantro
  • olive oil or coconut oil
  • 2 tbsp. mustard seeds
  • 1 handful of curry powder
  • 1 heaped tsp. ground turmeric
  • 1 heaped tsp. ground cumin
  • 6 large organic free-range chicken thighs or breast
  • 2 fresh red or green chilies

For the Dressing

  • ½ bunch of fresh mint
  • ½ lemon
  •  a thumb size of ginger
  • 150 g natural yogurt, low-fat
  • 1 fresh green chili

Preheat oven to 375 F.

Cut the potatoes in cubes and bring to a boil in salted water, reduce the heat to low and cook until softened. Drain and cool.

Cut the pepper, aubergine, and onion into slices.

Mix potatoes, tomatoes, pepper, and onion in a large bowl.

Peel and finely chop the garlic. Peel and finely grate the ginger. Pick the coriander (or cilantro) leaves and set aside, and then chop the stalks.

Heat the oil in a large saucepan.

Add the garlic, ginger, coriander (or cilantro) stalks, mustard seeds, curry, turmeric and cumin. Cook for 2 minutes, or until fragrant, set aside to cool.

Add the spice mixture to the potato mixture in a casserole dish. Arrange the chicken on top, and season with salt and pepper.

Roast for 1 hour, until the chicken in fully cooked.

For the Dressing

While chicken is cooking, blend together mint, lemon juice, ginger, yogurt, and chili until smooth. After chicken is done, top chicken with sauce and serve immediately. Enjoy with a fresh green lettuce salad with light oil/vinegar dressing!


To learn more about Jamie Oliver and his incredibly delicious and healthy recipes, click here.

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