Arabic Chicken & Potatoes

• porções: 5
• tempo total: 1 hour

Ingredientes

5 x 250 g bone-in, skin-on chicken thighs

Extra-virgin olive oil spray, or 2 tsp extra-virgin olive oil

VEGETABLES

1 kg potatoes, scrubbed clean, cut into 7 mm thick slices

1 bunch Dutch carrots, scrubbed clean (10-12 carrots)

2 tbsp extra-virgin olive oil

1 tsp sumac powder

1 tsp cooking salt

½ tsp black pepper

CHICKEN SPICE PASTE

1 tsp hot paprika

1 large garlic clove, crushed

½ tsp dried thyme

½ tsp ground cumin

1 tsp sumac powder

½ tsp white sesame seeds

1 tsp cooking salt

½ tsp black pepper

3 tbsp plain yoghurt

1 tbsp extra-virgin olive oil

TO SERVE

Handful of coriander leaves or parsley (optional)

Instruções

Preheat the oven to 200°C (180°C fan-forced). Line a large baking tray with foil, then baking paper. Toss vegetables - Place the potato and carrots in a large bowl. Drizzle with the olive oil, then sprinkle with the sumac, salt and pepper. Toss well, separating the potato slices to coat the surface of each piece. Pile onto the tray, overlapping the potato slices slightly, as pictured, leaving space for the chicken.

Coat chicken - In the same bowl, add all the chicken spice paste ingredients. Mix to combine, then add the chicken and use your hands to rub the mixture into all the cracks and crevices. Nestle the chicken among the vegetables on the tray. Scrape out all the remaining paste in the bowl and dab it onto the chicken skin. Spray with the extra-virgin olive oil spray.

Bake - Bake for 45-50 minutes, rotating the tray at the halfway mark, until the chicken is deep golden.

Serve - Rest for 5 minutes on the tray, then divide the chicken, carrots and potato among plates. Use the tray juices as the sauce - don't waste a drop! Sprinkle with coriander or parsley (if using). Dig in!

Notas

TONIGHT 181

CHANGES:

- Added celeriac

- Use skinless thighs: cook 25 minutes then 20 with chicken