Spiced yoghurt chicken with fennel and potatoes
By OcadoLife
Published on 11 September 2023
You can’t beat a chicken traybake for an easy, family-friendly meal, and this budget-conscious Spiced Yoghurt Chicken with Fennel and Potatoes from zero-waste chef Fatima Tarkleman won’t disappoint. Marinating the chicken in yoghurt makes the meat wonderfully tender, while aromatic fennel and warming spices ramp up the flavour. Serve it with the herby yoghurt on the side to add creamy freshness.
Tips or serving suggestions
Allow at least 2 hrs, and ideally overnight, for marinating.Time and servings
1 hr 15 minsTotal time
4Servings
10 minsPrep time
1 hr 5 minsCooking time
Ingredients
- 7 garlic cloves, finely sliced
- 5cm piece ginger, roughly chopped
- 2 green chillies, deseeded and sliced
- 2 tsp paprika
- 2 tsp ground cumin
- 2 tsp ground cardamom
- 2 tsp salt
- 350ml greek yoghurt
- ¼ tsp ground black pepper
- 4 chicken thighs, skin on
- 600g salad potatoes, sliced
- 1 red onion, cut into wedges
- 2 fennel bulbs, sliced
- 1 tsp cumin seeds
- ½ tsp yellow mustard seeds
- 1 tsp fennel seeds
- 2 tbsp olive oil or ghee
- 1 handful coriander, finely chopped
- 1 handful mint, finely chopped
Method
Step 1
To make the marinade, use a pestle and mortar to crush 3 garlic cloves, the ginger, chilli, paprika, cumin, cardamom and 2 tsp salt. Combine with 150ml greek yoghurt and the black pepper in a large bowl, then add the chicken and turn until well coated. Cover and chill for at least 2 hrs, or ideally overnight.Step 2
Remove the chicken from the fridge 1 hr before cooking. Preheat the oven to 180°C/160°C fan/gas 4.Step 3
Arrange the potato, onion and fennel in a large baking tray or dish. Top with the remaining 4 garlic cloves, the cumin, mustard and fennel seeds and remaining 1 tsp salt. Drizzle with the oil or ghee; cover tightly with foil and bake for 20 mins.Step 4
Remove the foil and put the marinated chicken on top of the veg, skin-side up, then return to the oven for 45 mins.Step 5
Meanwhile, put the remaining 200ml yoghurt in a bowl and stir through the coriander and mint; season.Step 6
Serve the roasted chicken and veg with the herby yoghurt on the side.