hi guys hope you’re well we’re going to
make the most beautiful tray baked
chicken with Indian spices and veggies
is absolutely gorgeous
it feels naughty but it’s really really
healthy it’s three of your five fruit
and veg today it’s really affordable and
it’s a great dish you can get in one
tray whack in the oven go and do
something for 40 minutes and then you’ve
got a feast to feed the family right so
it’s a really nice shareable dish pan on
care all boiling water pack up some
potatoes about inch dice so into a tray
we’re gonna go in with olive oil it’s
about one and a half tablespoons we’re
gonna go in with the mustard seeds and
the curry leaves okay and I’ll just hold
on the tumeric to start with so along
with all these lovely fresh ingredients
we want fragrance and those amazing
flavors of India so I’m gonna use some
ginger here and get it fine you’re gonna
get heat from that because ginger is hot
you’re gonna put in the ginger you can
move it around now I’ll get that tumeric
in but I didn’t want it to burn earlier
so we got like two teaspoons of tumeric
so I’m going to use four cloves of
garlic my gentle heat and we’re just
bringing out the flavors of all those
things chicken thigh I’m going to go
skin on and I’m just going to have one
nice big thigh per portion in there so
the potatoes here and I’m just going to
let these steam they’ll be cooking about
five minutes now right so they’re tender
next up all we’re going to do is just
chop veg so roughly we are going to
slice up the veg into about 1-inch
chunks and what we can do is start just
adding this as we’re prepping this right
I’ve got a lovely orange pepper here
we’ll have a red pepper as well full of
lovely vitamins and 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 chili now and
this spice kind of combination here is
really mild it’s not it’s spicy but it’s
not hot we’ve got some beautiful
tomatoes
then we go a lovely recipe a nice start
middle and end we’re going to season it
with some salt and pepper last but not
least go in with the potatoes you can
imagine how tasty this is going to be
right and then if we go and get our
chicken you know we’ve already started
frying that chicken skin the bonus of
this dish of course is that everything
just flavors each other
mix it around amazing colors you just
know it’s going to be good for you put
the chicken on top so that is now going
to bake in the oven for about 45 minutes
okay so while that’s cooking I want to
show you how to make a super quick
delicious mint chili and ginger yogur
okay so come over and have a look at
this simply get a regular sort of bunch
of mint which is normally about that
size just rip the head off okay we’re
going to go in with about 150 mils of
good-quality
yoghurt and then we’re going to go in
with some chili we want to be a heat
there so I’m just going to break up
about half a chili is perfect so in with
a tiny little piece of ginger and then a
nice little pinch of salt whizz that up
beautiful flavors so close I’m just
going to squeezing the juice of about
half a lemon there and there you go
that’s the yogurt sauce time to plate up
a beautiful tray bag and look at that
amazing colors beautiful colors almost
looks like autumn you got the crispy
skin here I actually love to have like a
simple a nice simple salad you know just
a baby spinach salad I’ll use this it’s
all washed and ready to go we’ll go in
with a couple of spoons about lovely
dressing nice and simple really nice
contrast of colors
a little one for me oh by the way if
you’re wondering while I’m dressed up
like this I’m going to parents evening
tonight in school so I’ve got to dress
up and be a bit smarter and responsible
you know now I’ve got slightly older
kids I still want to keep an eye on what
they’re eating because I’ll always be
their dad but at the same time it’s
quite nice for them just to kind of help
themselves
loads of edge controlled SAP fats
good-quality meat beautiful spices we
can finish it all off with some
coriander you know you can put that
yogurt just in and around the lovely
roasted veggies and the chicken and it
works so well now let’s get a little
fork and have a little try what we got
here a bit of a tato mmm nice delicate
spices you know the aubergine is kind of
soft but it comes spongy really really
good and then excuse the knife really
really 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 countries
around the world click the link below
and there’ll be some information about
subscriptions and stuff like that check
it out it’s a beautiful beautiful mag
until next time ciao take care and wish
me luck apparently
make the most beautiful tray baked
chicken with Indian spices and veggies
is absolutely gorgeous
it feels naughty but it’s really really
healthy it’s three of your five fruit
and veg today it’s really affordable and
it’s a great dish you can get in one
tray whack in the oven go and do
something for 40 minutes and then you’ve
got a feast to feed the family right so
it’s a really nice shareable dish pan on
care all boiling water pack up some
potatoes about inch dice so into a tray
we’re gonna go in with olive oil it’s
about one and a half tablespoons we’re
gonna go in with the mustard seeds and
the curry leaves okay and I’ll just hold
on the tumeric to start with so along
with all these lovely fresh ingredients
we want fragrance and those amazing
flavors of India so I’m gonna use some
ginger here and get it fine you’re gonna
get heat from that because ginger is hot
you’re gonna put in the ginger you can
move it around now I’ll get that tumeric
in but I didn’t want it to burn earlier
so we got like two teaspoons of tumeric
so I’m going to use four cloves of
garlic my gentle heat and we’re just
bringing out the flavors of all those
things chicken thigh I’m going to go
skin on and I’m just going to have one
nice big thigh per portion in there so
the potatoes here and I’m just going to
let these steam they’ll be cooking about
five minutes now right so they’re tender
next up all we’re going to do is just
chop veg so roughly we are going to
slice up the veg into about 1-inch
chunks and what we can do is start just
adding this as we’re prepping this right
I’ve got a lovely orange pepper here
we’ll have a red pepper as well full of
lovely vitamins and 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 chili now and
this spice kind of combination here is
really mild it’s not it’s spicy but it’s
not hot we’ve got some beautiful
tomatoes
then we go a lovely recipe a nice start
middle and end we’re going to season it
with some salt and pepper last but not
least go in with the potatoes you can
imagine how tasty this is going to be
right and then if we go and get our
chicken you know we’ve already started
frying that chicken skin the bonus of
this dish of course is that everything
just flavors each other
mix it around amazing colors you just
know it’s going to be good for you put
the chicken on top so that is now going
to bake in the oven for about 45 minutes
okay so while that’s cooking I want to
show you how to make a super quick
delicious mint chili and ginger yogur
okay so come over and have a look at
this simply get a regular sort of bunch
of mint which is normally about that
size just rip the head off okay we’re
going to go in with about 150 mils of
good-quality
yoghurt and then we’re going to go in
with some chili we want to be a heat
there so I’m just going to break up
about half a chili is perfect so in with
a tiny little piece of ginger and then a
nice little pinch of salt whizz that up
beautiful flavors so close I’m just
going to squeezing the juice of about
half a lemon there and there you go
that’s the yogurt sauce time to plate up
a beautiful tray bag and look at that
amazing colors beautiful colors almost
looks like autumn you got the crispy
skin here I actually love to have like a
simple a nice simple salad you know just
a baby spinach salad I’ll use this it’s
all washed and ready to go we’ll go in
with a couple of spoons about lovely
dressing nice and simple really nice
contrast of colors
a little one for me oh by the way if
you’re wondering while I’m dressed up
like this I’m going to parents evening
tonight in school so I’ve got to dress
up and be a bit smarter and responsible
you know now I’ve got slightly older
kids I still want to keep an eye on what
they’re eating because I’ll always be
their dad but at the same time it’s
quite nice for them just to kind of help
themselves
loads of edge controlled SAP fats
good-quality meat beautiful spices we
can finish it all off with some
coriander you know you can put that
yogurt just in and around the lovely
roasted veggies and the chicken and it
works so well now let’s get a little
fork and have a little try what we got
here a bit of a tato mmm nice delicate
spices you know the aubergine is kind of
soft but it comes spongy really really
good and then excuse the knife really
really 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 countries
around the world click the link below
and there’ll be some information about
subscriptions and stuff like that check
it out it’s a beautiful beautiful mag
until next time ciao take care and wish
me luck apparently
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