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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.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 55 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

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

Method
 

  1. Preheat the oven to 200°C.
  2. 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.
  3. Season the chicken pieces with salt & pepper, then with garam masala powder. Rub them with the remaining oil.
  4. Put the tray in the oven and cook for about 45 minutes until golden, turning both the chicken and parsnip pieces at least once.
  5. Serve with steamed rice and a salad.