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By: Muna Mahdzar Fadaaq

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Tuesday, 4-Mar-2008 21:22 Email | Share | Bookmark
Grilled Chicken with Bombay Potatoes


Grilled Chicken with Bombay Potatoes

For the potatoes
1 tbsp oil
300g potatoes, peeled and cut
1 tsp mustard seeds
2 tsp paprika powder
1 tsp ground turmeric
small handful chopped fresh coriander
salt and freshly ground black pepper
1 garlic clove, sliced

For the grilled chicken
8 pcs chicken thighs, remove skin
1 tsp turmeric powder
salt and pepper

To serve
lime wedges
chopped fresh coriander

Preheat the oven to 200C.

For the potatoes, place the oil in an ovenproof dish and heat in the oven until smoking.
Carefully add the potatoes and mustard seeds to the hot oil, stir well and place back in the oven for ten minutes. Be careful because the mustard seeds will pop when they hit the hot oil, so be sure to use an oven glove.
Add paprika powder, ground turmeric, coriander and salt and freshly ground black pepper to the potatoes. Mix to ensure an even coating, then return to the oven and roast for a further 25 minutes.

For the chicken, mix all ingredients with the chicken pieces well. You may do this ahead of time.
Heat some oil in an oven proof frying pan until medium-hot. Place the chicken into the pan and fry for three minutes on each side.
Place the chicken into the oven for a further 30 minutes, or until cooked through.

To serve, place a chicken on top of a pile of potatoes and garnish with lime and coriander and a dollop of mascarpone and mango lime relish

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