Middle Eastern Chicken and Potato Bake
 | Cooking Time 1.5 hours |
 | Serves 4-6 |
INGREDIENTS
-
Marinade
- 1 and a half cups Greek style natural yoghurt
- 3 cloves garlic, minced
- 3 tsp ginger, minced
- 3 tsp ground turmeric
- 3 tsp ground cumin
- 3 tsp coriander seed, lightly ground
- 2 tbsp lemon zest
- 1 and a half tsp chilli flakes
- 1 and a half tbsp brown sugar
- Half tsp black pepper
- 1 and a half tsp salt
- 6 chicken thigh, bone in and skin on
- 1 tbsp vegetable oil
- 4 large potatoes, sliced into 1 cm thick rounds
- 1 small green capsicum, in thin strips
- Half cup chicken stock
- 40g butter, melted
- 1 lemon, halved
- Quarter cup flaked almonds, toasted
- Cranberries or barberries
- Coriander chopped
Remaining Ingredients
Optional toppings
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 | PERFECT WITH |  | ALSO GREAT WITH |
INSTRUCTIONS
To Prepare
- To marinate chicken, stir together marinade ingredients in a medium sized bowl, add chicken and toss to coat. Cover and marinate in the fridge for 30 minutes or overnight.
To Cook
- Pre-heat the oven to 200°C fan force.
- Lightly oil the base of a 20 x 30 x 2 cm baking dish.
- Add potatoes and spring onions, toss together, spread out over bottom of a baking tray
- Top with capsicum strips and drizzle over the butter.
- Gently pour over the stock, and top with the chicken thighs. Top the tray with a sheet of baking paper and seal with foil.
- Bake for 50-70 minutes or until potatoes are tender and chicken juices run clear.
- Turn the oven to grill, remove the foil and paper and brown the top for 5-10 minutes.
- Finish the dish by squeezing over the lemon juice.
- Optional – To serve, scatter over flaked almonds.
- Serve with leafy green salad or steamed greens
Make Ahead Tips:
- Marinate the chicken marylands overnight.
- You could even pre slice the potatoes and leave them in water in the fridge overnight.
TIP: The magic of this dish is that you can marinate the chicken well ahead of time then pull together the final elements as you prepare the dish for the oven.
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