Tray-Baked Chicken with Spiced Indian Potatoes | Jamie Oliver
Hi guys hope you're well! We're going to makethe most beautiful tray baked chicken with
Indian spices and veges. It's absolutely gorgeous.It feels naughty but it's really really healthy.
It's 3 of your 5 fruit and veg a day. It'sreally affordable and it's a great dish you
can get in 1 tray, whack in the oven, go anddo something for 40 minutes and then you've
got a feast to feed the family. Right, soit's a really nice sharable dish. Pan on,
kettle boiling water. Hack up some potatoesabout an inch diced. So into a tray we're
going to go in with olive oil. About 1 anda half tablespoons. We're going to go in with
the mustard seeds and the curry leaves okay.And I'll just hold on the turmeric to start
with. So along with all these lovely freshingredients we want fragrance. Those amazing
flavours of India. I'm going to use some gingerhere and get it fine. You're going to get
heat from that because ginger is hot. We'regoing to put in the ginger. You can move it
around. Now I'll get that turmeric in butI didn't want it to burn earlier. So we've
got like 2 teaspoons of turmeric. So I'm goingto use 4 cloves of garlic on a gentle heat
and we're just bringing out the flavours ofall those things. Chicken thigh, I'm going
to go skin on and I'm just going to have 1nice big thigh per portion in there. So the
potatoes here and I'm just going to let thesesteam. They've been cooking for about 5 minutes
now. So they're tender. Next up all we'regoing to do is just chop veg, So roughly we're
going to slice up the veg into about 1 inchchunks and what we can do is start just adding
this as we're prepping this right. So we'vegot a lovely orange pepper here, we'll have
a red pepper as well. Full of lovely vitaminsand of course when they roast they go sweet.
Onion, always in the base of so many dishes.So I'm just going to roughly chop. I'm adding
chilli now and this spice kind of combinationhere is really mild. It's spicy but it's not
hot. We've got some beautiful tomatoes, soin we go. A lovely recipe, a nice start middle
and end. We're going to season it with somesalt and pepper. Last but not least, go in
with the potatoes. You can imagine how tastythis is going to be right. And then if we
go and get our chicken you know, we've alreadystarted frying that chicken skin. The bonus
of this dish of course is that everythingjust flavours eachother, Mix that around,
amazing colours. You just know it's goingto be good for you. Put the chicken on top
so that is now going to bake in the oven forabout 45 minutes okay. So while that's cooking
I want to show you how to make a super quickdelicious mint, chilli and ginger yoghurt.
Come over here and have a look at this. Simplyget a regular bunch of mint which is normally
about that size. Just rip the head off okay.We're going to go in with about 150mls of
good quality yoghurt and then we're goingto go in with some chilli. We want a bit of
heat there. We're going to break up abouthalf a chilli is perfect. In with a tiny little
piece of ginger and then a nice little pinchof salt. Whizz that up, beautiful flavour,
so fragrant. We're going to squeeze in thejuice of about half a lemon there. And there
you go. That's the yoghurt sauce, time toplate up our beautiful tray bake and look
at that. Amazing colours, beautiful coloursalmost looks like autumn, you've got the crispy
skin here. I actually love to have like asimple, a nice simple salad, you know just
a baby spinach salad. I'll use this, it'sall washed and ready to go. We'll go in with
a couple of spoons of our lovely dressing.Nice and simple, really nice contrast of colours.
Little one for me, oh by the way! If you'rewondering why I'm dressed up like this I'm
going to parents evening tonight at schoolso I've got to dress up and be a bit more
smarter and responsible. You know now I'vegot slightly older kids, I still want to keep
an eye on what they're eating because I'llalways be their dad. But at the same time
it's quite nice for them to kind of help themselves.Loads of veg, controlled sat fats, good quality
meat, beautiful spices. We can finish it alloff with some coriander, you know you can
put that yoghurt just in and around the lovelyroasted veges and the chicken and it works
so well. Now let's get a little fork and havea little try. What we got here, a bit of potato,
mmm. Nice delicate spices, you know the auberginesare kind of soft but kind of spongey, really
really good. And then excuse the knife, reallyreally good. Crispy skin, love it. This recipe
is actually on the front cover of Jamie magazine,if you haven't seen my magazine this is in
about 15 different countries around the world.Click the link below and there'll be some
information about subscriptions and stufflike that. Check it out its a beautiful beautiful
mag. Until next time ciao, take care. Andwish me luck, at parent's evening...
This simple and healthy recipe packs a punch full of flavour and is a great alternative to an indulgent curry for any night of the week. Succulent chicken thighs cooked in mustard seeds, curry leaves and turmeric with chunky aubergine, tomatoes, peppers and potatoes. It's on the front cover of this month's Jamie Magazine and for a whopping 30% off a subscription click here : http://jamiemagazine.com/JMESOC3 Healthy tip: If you remove the skin from the chicken thighs you can have 2 thighs per person and still be under the recommended amount of daily saturated fats for an adult. And with all the veg in there it counts as 3 of your 5 fruit & veg a day. Brilliant! Links from the video: Moqueca (Brasilian Fish Stew) | http://jamieol.com/7Zle0o Make Raita | http://jamieol.com/uJpZlC More Food Tube videos | http://jamieol.com/8JQq24 For more nutrition info, click here: http://jamieol.com/D3JimM Jamie Oliver's Food Tube | http://jamieol.com/M2xkcF Subscribe to Food Tube | http://jamieol.com/kLO4Xo Twitter: http://jamieol.com/wY1ZTB Jamie's Recipes App | http://jamieol.com/E0TVBd Tumblr: http://jamieol.com/6BR1lT Facebook | http://jamieol.com/sZmG6S More great recipes | http://www.jamieoliver.com #FOODTUBE x