Name: Masala chicken & parsnip bake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
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

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 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.