Masala chicken and parsnip bake
The following Masala chicken bake is an Indian-style dish. It’s incredibly easy to throw together, the result is mouthwatering! Also, it’s not spicy, making it ideal for a family midweek supper.
Ingredients
Method
- Preheat the oven to 200°C.
- Peel the parsnips, cut them in half, lengthwise if too big. Put them in boiling, lightly salted water and cook for 4 minutes, drain, then place them in a baking tray. Add 2 Tbsps of and oil and sprinkle with nigella seeds and cumin. Arrange the chicken pieces between the parsnips.
- Season the chicken pieces with salt & pepper, then with garam masala powder. Rub them with the remaining oil.
- Put the tray in the oven and cook for about 45 minutes until golden, turning both the chicken and parsnip pieces at least once.
- Serve with steamed rice and a salad.