Spicy chicken, chickpea and potato bake
By OcadoLife
Published on 01 August 2022
This recipe by Lisa Faulkner is ideal for when you fancy a Friday night takeaway but want to be a little healthier.Time and servings
1 hr 15 minsTotal time
4Servings
1 hr 15 minsPrep time
Ingredients
- 100 g of curry paste (such as madras or balti)
- 300 ml of natural yoghurt
- 4 large chicken thighs, skin-on and bone-in
- 400 g of baby new potatoes
- 1 drizzle of olive oil
- 1 400g tin chickpeas, drained, water reserved
- 200 g of baby spinach
- 1 sprig of mint, leaves stripped
Method
Step 1
Mix the curry paste and yoghurt in a medium-sized bowl. Slash the skin on the chicken through to the meat and immerse the thighs in the curried yoghurt, turning to coat. Cover and marinate in the fridge for at least 30 mins, or overnight if you have time.Step 2
Put the potatoes in a pan of cold water, bring to the boil, then simmer for 15 mins or until cooked through. Drain and set aside.Step 3
Preheat the oven to 190°C/170°C fan/gas 5. Drizzle some olive oil into a roasting tin and tip in the potatoes. Toss to coat in the oil, then add the chickpeas with a little of the reserved water from the tin. Mix together and season. Add the chicken thighs to the roasting tin, nestling them between the potatoes and chickpeas. Bake for about 50 mins. Keep the bowl with any leftover yoghurt marinade to one side – halfway through cooking, stir the remaining marinade into the tin.Step 4
Take the roasting tin out of the oven and stir in the spinach, then pop back in the oven for 5-10 mins, until the spinach has wilted. Sprinkle over the mint to serve.