Yoghurt and spice-marinated chicken with peppers, chickpeas and coriander recipe

'A one-pot dish that delivers more than you might have thought'
'A one-pot dish that delivers more than you might have thought' - Haarala Hamilton

You might look at this and think ‘too many ingredients’, but you just need to get the spices out of your cupboard. I don’t cook a starch to go on the side, I just warm naans in the oven. This is a one-pot dish that delivers more than you might have thought possible.

Timings

Prep time: 15 minutes

Cook time: 55 minutes

Serves

4

Ingredients

  • 250g natural yoghurt

  • 4 garlic cloves, grated to a purée

  • 3cm square of fresh ginger, grated to a purée

  • 1 green chilli, halved, deseeded and finely chopped

  • 1 tsp ground turmeric

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • ½ tsp ground cayenne

  • 1kg chicken thighs and drumsticks

  • 4 peppers, mixed colours, halved, deseeded and cut into broad strips

  • 1 large red onion, halved and cut into wedges

  • 400g tin of chickpeas, drained and rinsed

  • 1 tbsp olive oil

  • small bunch coriander, leaves roughly chopped

Method

  1. In a large bowl, mix the yogurt with half of the garlic, ginger and chilli and all of the dried spices. Season.

  2. Trim the pieces of chicken skin so that they’re neat. Make incisions all over the chicken pieces – in the bottom and through the skin – with a sharp knife. Put them into the marinade and turn them over with your hands. Cover and put in the fridge for two to three hours, turning the pieces over a few times.

  3. Thirty minutes before you want to cook the dish, heat the oven to 200C/190C fan/gas mark 6.

  4. Use a really big roasting tin, one where the chicken can lie in a single layer, and put the peppers and onion wedges into it. Add the olive oil, the rest of the garlic, ginger and chilli, season and toss with your hands.

  5. Put this into the oven and cook for 10 minutes.

  6. Lift the chicken pieces out of the yoghurt and lay them in the tin, pushing the vegetables to make room for them. Put the roasting tin back in the oven and cook for 30 minutes.

  7. Remove the roasting tin. Toss the chickpeas in the olive oil and season. Throw these into the tin on top of the vegetables. Roast for another 10-15 minutes.

  8. You can serve this as it is – straight out of the tin, scattered with chopped coriander – or if you prefer, you can lift the vegetables and chicken out of the tin with a slotted spoon on to a warm serving dish (I like a broad, shallow bowl for this kind of dish) and boil down the juices. To do this, set the roasting tin on the hob, bring the juices to the boil and keep boiling until they have reduced and are intensely flavoured (but not too salty). Pour this over the chicken and vegetables and scatter with coriander.

  9. Serve with warm naan, some chutney and yoghurt.

Broaden your horizons with award-winning British journalism. Try The Telegraph free for 1 month, then enjoy 1 year for just $9 with our US-exclusive offer.