Spiced Chicken with Potatoes and Tomatoes

This recipe is a great mid-week meal as everything goes onto one tray and roasted for about an hour.
The chicken is marinated in a spice paste of coriander seeds, black pepper and garlic, then roasted with potatoes and tomatoes. It has been on regular rotation in my household lately. Serve with a simple green salad for a satisfying dinner.
Start the recipe a day ahead so that the chicken has time to marinate.

Serves 4-6, depending on appetites

8 chicken thigh cutlets, skin-on
2 tbsp coriander seeds
2 tsp black peppercorns
3 large or 5 small cloves garlic, peeled
1 tsp dried chilli flakes
1 tbsp salt flakes
2-3 tbsp olive oil
4 large potatoes, skin on
1 punnet cherry tomatoes
a few sprigs fresh thyme
2 tbsp red wine vinegar

Method:

  1. Place the coriander seeds and peppercorns in the bowl (mortar) of the mortar and pestle and pound until roughly crushed. Next add the garlic cloves, chilli flakes and salt and pound to a paste. Add a tablespoon of the oil to loosen the paste.
  2. Prepare the chicken pieces by making a couple of slashes through the skin and top layer of the meat. Place the chicken pieces in a large bowl or ziplock bag, add the spice paste and massage the spice paste into the chicken. Cover and refrigerate overnight if time allows, or for at least 1 hour.
  3. Preheat the oven to 190C. Line a large baking/roasting tray with baking paper to make cleaning up easier. Ideally you want the chicken pieces to be in a single layer with space for the potatoes and tomatoes. Roast in two trays if necessary so that everything cooks and browns evenly.
  4. Cut the potatoes into 3 cm chunks and place them in a bowl along with the cherry tomatoes and thyme sprigs. Season with some extra salt flakes and drizzle generously with the remaining olive oil.
  5. Lay the chicken pieces on the tray and scatter the potatoes, tomatoes and thyme in and around the chicken pieces then transfer to the oven and roast for about 55 minutes to 1 hour, or until golden and cooked through.
  6. Remove from the oven and drizzle with the red wine vinegar, then rest the meat for 5 minutes or so.

    Note: This recipe is adapted from one by Karen Martini. I have reduced the amount of coriander seeds, pepper and garlic used as I found the original version a bit too spicy. I’ve also added in the potatoes as they soak up the flavours in the roasting tray so perfectly.

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