Roast Chicken w Curry braised Potatoes
Difficulty: Moderate
Serves: 4
Cooking Time: 1 hour
INGREDIENTS
8 chicken thighs
1 kg potatoes, thinly sliced
1 leek, thinly sliced
200 ml chicken stock
2 garlic cloves, minced
1 tablespoon curry powder
1 teaspoon garam masala
Handful of cherry tomatoes, halved
YOGURT MINT DILL SAUCE
200 ml plain yogurt
2 tablespoons fresh mint leaves, finely chopped
1 tablespoon fresh dill, finely chopped
1 pinch sugar
½ ts red wine vinegar
Salt and pepper to taste
PARSLEY, SPINACH & MINT SALAD
2 cups fresh parsley leaves
2 cups fresh spinach leaves
Handful of fresh mint leaves
Juice of 1 lemon
2 tablespoons olive oil
Salt and pepper to taste
METHOD
Preheat the oven to 180°C (350°F).
In a large roasting pan, heat some oil over medium heat. Place the chicken thighs, skin side down, and cook until browned. Once browned, remove the chicken from the pan and set aside.
In the same pan, add the thinly sliced potatoes and leek. Sauté them for a few minutes until they start to soften.
Sprinkle the minced garlic, curry powder, and garam masala over the potatoes and leek. Stir well to coat the vegetables with the spices.
Pour the chicken stock into the pan, ensuring it covers the bottom evenly. Place the pan in the preheated oven and cook for about 25 minutes or until the potatoes are halfway tender.
Remove the pan from the oven and place the browned chicken thighs on top of the partially cooked potatoes. Add the cherry tomato halves to the pan.
Return the pan to the oven and continue cooking for another 20-25 minutes or until the chicken is cooked through and the potatoes are tender. The chicken should reach an internal temperature of 75°C (165°F).
While the chicken and potatoes are cooking, prepare the Yogurt Mint Dill Sauce. In a blender, combine the chopped mint leaves, chopped dill, a pinch of sugar, and a splash of red wine vinegar with a small amount of yogurt. Blend until the herbs are finely chopped and well incorporated, stir through the remaining yoghurt.
For the Parsley, Spinach, and Mint Salad, combine the parsley, spinach, mint leaves, lemon juice, olive oil, salt, and pepper in a salad bowl. Toss well to combine.
Once the chicken and potatoes are done, remove them from the oven and let them rest for a few minutes.