Blooming Delicious by Sophie Wright

Author:Sophie Wright
Language: eng
Format: epub
ISBN: 9781473503878
Publisher: Ebury Publishing

FRAGRANT CHICKEN AND ALOO GOBI TRAY BAKE

This dish is a get-out-of-jail-free card for me. It uses simple ingredients that I generally have in my fridge or cupboard, and is all cooked on one large tray, meaning less washing-up and mess to tidy away afterwards.

Turmeric has antibacterial and anti-inflammatory qualities, and will help to keep your immune system strong and healthy and even help fight infection if you are suffering from a cold or sore throat.

PREP TIME 10 MINUTES • COOK TIME 30 MINUTES • SERVES 2

4 × 125g free-range chicken thighs, bone in and skin on

300g cauliflower, cut into florets

500g new potatoes, halved

2 large plum tomatoes, quartered

250g baby leaf spinach

salt and freshly ground black pepper

FOR THE SPICE MIX

3 tbsp rapeseed oil

3 tbsp water

1 tbsp tomato purée

1 garlic clove, peeled and grated

2cm piece fresh ginger, peeled and grated

1 tsp ground cumin

1 tsp ground coriander

1 tsp ground turmeric

2 tsp ground garam masala

TO SERVE

2 tbsp natural yogurt

fresh coriander leaves, torn

1 Preheat the oven to 200°C (fan 180°C). Make the spice mix by combining all of the ingredients together in a bowl to form a paste.

2 Place the chicken thighs, cauliflower, potatoes and tomatoes on a large roasting tray or dish and pour over the spice paste. Season with salt and pepper and mix really well to thoroughly coat everything. Cook in the oven for 15 minutes, then remove the tray and stir the ingredients about before roasting for another 20 minutes.

3 While the dish is cooking, put the spinach in a large sauté pan with 2 tablespoons of water (to create a little steam). Cook over a medium heat for 30 seconds to 1 minute, stirring frequently until most of the leaves have wilted but a few still retain their shape. Don’t overcook it – it should be just wilted. Drain the spinach well and pat with some kitchen roll to remove any excess water.

4 Once the spiced chicken and vegetables are cooked, remove the tray from the oven and stir through the wilted spinach. Serve with natural yogurt and freshly picked coriander leaves scattered over the top.

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