Chilli & coriander chicken

Name: Chilli & coriander chicken
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 4 clove/s garlic, peeled; 25 g ginger, peeled and cut into discs; 1 lime, juice; 2 Cooks’ Ingredients Green Chillies, deseeded and roughly chopped; 25 g pack coriander, handful of leaves reserved; 1 tsp caster sugar; ½ tsp sea salt flakes; 4 tbsp olive oil; 8 Essential British Chicken Thighs, excess skin trimmed; 2 red onions, cut through the core into wedges; 1 green pepper; 400 g can chickpeas, drained; 8 chapatis, heated through; Greek yogurt, to serve; Mango chutney, to serve

Chicken thighs are the ultimate one traybake ingredient. Their tops crisp up appealingly, while the undersides stay succulent and receptive to myriad flavours – in this recipe from Ed Smith, a verdant, vibrant, mildly spicy dressing.

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High protein

Serves4
CourseMain meal
Prepare25 mins
Cook50 mins
Total time1 hr 15 mins
PlusMarinating

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4 clove/s garlic, peeled
25g ginger, peeled and cut into discs
1 lime, juice
2 Cooks’ Ingredients Green Chillies, deseeded and roughly chopped
25g pack coriander, handful of leaves reserved
1 tsp caster sugar
½ tsp sea salt flakes
4 tbsp olive oil
8 Essential British Chicken Thighs, excess skin trimmed
2 red onions, cut through the core into wedges
1 green pepper
400g can chickpeas, drained
8 chapatis, heated through
Greek yogurt, to serve
Mango chutney, to serve

Put the garlic, ginger, lime juice, chillies, most of the coriander, the sugar, salt, 2 tbsp oil and 2 tbsp water into a blender. Whizz to a purée, then scrape into a mixing bowl. Add the chicken and mix well. Cover, then chill for at least 30 minutes (or up to 24 hours).
Preheat the oven to 220ºC, gas mark 7. Scatter the onions over a large, shallow roasting tin. Halve the pepper, then cut each half into 4 squares. Add to the onions, drizzle with 1 tbsp oil, then shuffle the tin so the vegetables are glossy. Arrange the chicken pieces over the vegetables, skin-side up, with any leftover marinade. Drizzle with the remaining 1 tbsp oil and roast for 30 minutes.
Lower the oven temperature to 180ºC, gas mark 4 and transfer the chicken to a plate. Add the chickpeas to the tin. (There should be around 1cm chicken juices in it – if not, add 100ml water.) Stir, then return the chicken to the top and cook for 20 minutes more, until golden and cooked through with no pink meat and juices that run clear. Scatter with the reserved coriander leaves, then serve with the chapattis, yogurt and chutney on the side.

Typical values per serving when made using specific products in recipe