• Tandoori coconut chicken, fragrant fennel, and hearty chickpeas – this family-friendly recipe ensures a diverse dining experience, appealing to every palate at the table with its rich and flavourful ensemble.

    Tandoori coconut chicken with fennel and chickpeas

    Serves: 8
    Total Time: 1 hr

    Ingredients

    • TANDOORI SPICE MIX

    • 20g paprika
    • 1½ tsp ground coriander
    • 1½ tsp ground cumin
    • 1½ tsp sea salt flakes
    • 1 tsp ground black pepper
    • 1 tsp white sugar
    • 1 tsp ground ginger
    • ½ tsp ground turmeric
    • pinch chilli flakes
    • TANDOORI CHICKEN

    • 2 medium fennel bulbs, trimmed and sliced into wedges
    • 2 garlic cloves, peeled and crushed
    • 1 x 400g tin chickpeas, drained and rinsed
    • 3 tbsp tandoori spice mix (see above) or storebought masala/chicken curry spice mix
    • salt and freshly ground black pepper, to taste
    • 2 bay leaves
    • 1 cinnamon quill
    • 250ml (1 cup) chicken stock
    • 250ml (1 cup) coconut milk
    • 8 each chicken thighs and drumsticks
    • 1 tbsp olive oil
    • pinch salt
    • lemon wedges, to serve
    • plain double-cream/Greek yoghurt, to serve (optional)
    • fresh coriander, to garnish

    Instructions

    1

    Preheat the oven to 230°C.

    2

    For the tandoori spice mix, combine all of the ingredients in a small bowl. Mix until well combined. Set aside until needed.

    3

    For the tandoori chicken, place the fennel wedges, crushed garlic, drained and rinsed chickpeas, ⅔ of the tandoori spice mix (see above) or store-bought masala/chicken-curry spice mix, salt and freshly ground black pepper in a deep roasting dish. Add the bay leaves, cinnamon quill, chicken stock and coconut milk. Mix until well combined. Set aside.

    4

    Brush the chicken pieces with the olive oil and season with the remaining ⅓ of the tandoori spice mix or store-bought masala/chicken-curry spice mix. Sprinkle with the salt.

    5

    Place the chicken pieces on top of the fennel mixture in the roasting dish and bake in the preheated oven until the chicken is cooked, about 20 – 25 minutes.

    6

    Serve the tandoori chicken with the lemon wedges alongside. If desired, enjoy with the plain double-cream/Greek yoghurt garnished with the fresh coriander.

    Notes

    If you feel that the sauce is too thin after roasting, spoon the mixture into a saucepan and bring to a boil over high heat until reduced and thickened to your liking.

    ALSO SEE: Crispy chicken foldovers

    Crispy chicken foldovers

    Recipe, styling and photography by Hein van Tonder

    Author

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com

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