Jamie Oliver's Indian spiced potatoes with chicken thighs

Name: Jamie Oliver's Indian spiced potatoes with chicken thighs
Yield: 6
Ingredients: 800g King Edward potatoes, cut into 3cm pieces; 4 tomatoes, cut into 3cm pieces; 1 large onion, cut into 3cm pieces; 1 eggplant, cut into 3cm pieces; 1 red capsicum, seeds removed, cut into 3cm pieces; 40.00 ml extra virgin olive oil; 40.00 ml mustard seeds; 2 garlic cloves, sliced; 20g ginger; 62.50 ml curry leaves; 1 small bunch coriander, stalks chopped, leaves picked; 1 1/2 tsp ground turmeric; 6 large chicken thighs (bone in); Sliced long green chillies and papadums, to serve; 140g yoghurt; 1 small bunch mint, leaves picked; 5g ginger; 1 long green chilli, chopped; Juice of 1/2 lemon

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by Jamie Oliver

Food legend, influencer, activist, Naked Chef, delicious. contributor

May 19, 2016

A chicken recipe with potatoes you'll keep coming back to, time-and-time again.

800g King Edward potatoes, cut into 3cm pieces
4 tomatoes, cut into 3cm pieces
1 large onion, cut into 3cm pieces
1 eggplant, cut into 3cm pieces
1 red capsicum, seeds removed, cut into 3cm pieces
2 tbs extra virgin olive oil
2 tbs mustard seeds
2 garlic cloves, sliced
4cm piece ginger (20g), grated
1/4 cup curry leaves
1 small bunch coriander, stalks chopped, leaves picked
1 1/2 tsp ground turmeric
6 large chicken thighs (bone in)
Sliced long green chillies and papadums, to serve

Yogurt dressing

1/2 cup (140g) thick Greek-style yoghurt
1 small bunch mint, leaves picked
1cm piece ginger (5g)
1 long green chilli, chopped
Juice of 1/2 lemon

Method

1.

Preheat oven to 190°C. Place potatoes in a large saucepan of salted water over medium heat. Bring to the boil and cook for 10 minutes or until tender. Drain in a colander. Set aside for 3 minutes to dry.
2.

Place in a bowl and add tomato, onion, eggplant and capsicum. Toss to combine. Heat oil in a large frypan over medium heat.
3.

Add mustard seeds, garlic, ginger, curry leaves, coriander stalks and turmeric, and cook, stirring, for 2 minutes or until fragrant. Remove from heat and set aside.
4.

When cooled, add to potato mixture. Stir to combine and place in a roasting pan. Arrange chicken on top, season, then roast for 1 hour or until chicken is cooked and vegetables are crisp and fragrant.
5.

For dressing, whiz all ingredients in a food processor until smooth. Season. Top chicken with coriander leaves and chilli. Serve with papadums and dressing.