Masala chicken & parsnip bake
23 Apr 2016
by Dinna
Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 minutes
Background
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 Β ideal for a family midweek supper.
Ingredients
- 6 parsnips
- 3 Tbsp oil (or ghee butter)
- 1 tsp black onion seeds (Nigella seeds)
- 1 tsp cumin seeds
- 8 mixed chicken thighs & drumsticks
- 1 tsp garam masala powder
- Handful fresh coriander leaves, chopped
Instructions
- 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.
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Categories
- Meal Type: - Everyday - Main - Quick & Easy - Roast
- Cuisines: - Indian
- Ingredients: - Chicken & Turkey - Roots & Bulbs
- Health and Diet: - Combination - Dairy Free - Gluten Free
- Skill Levels: - Easy
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