Herb & chilli chicken with turmeric potatoes

by Sue Fleischl | Cuisine issue #154
Serves: 6.

60ml olive oil
2 tablespoons chopped thyme leaves
1 bulb garlic, cloves separated
1⁄2 teaspoon chilli flakes
1 lemon, coarsely chopped
12 bone-in chicken thighs, skin on
2 teaspoons vegetable oil
800g Agria potatoes, scrubbed but not peeled, cut into 1.5cm chunks
1⁄4 teaspoon turmeric
1⁄4 teaspoon black mustard seeds
1⁄4 cup chopped coriander leaves

Mix the oil, thyme, garlic cloves, chilli and lemon together. Put the chicken in a dish in a single layer then pour the lemon mixture over and turn to coat. Marinate for at least 1 hour.

Preheat the oven to 170°C. Heat the vegetable oil in a large heavy-based frying pan. Remove the chicken from the marinade, reserving the marinade. Toss the potatoes in the marinade mix, along with the turmeric and mustard seeds.

Season the chicken with salt and freshly ground black pepper then sear until the underside is light golden. Turn the chicken over and add the lemon chunks from the marinade then sear until the underside is golden. Remove the chicken and lemon from the pan and set aside.

Add the potatoes and marinated garlic cloves to the frying pan. Fry for 5 minutes, turning, or until golden.

Put the potato mix in a large ovenproof dish. Season then place the chicken and lemon pieces on top.

Roast for 30 minutes until golden brown and the chicken is cooked. Sprinkle with coriander then serve.

Wine - An off-dry South Island pinot gris

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