- 2 red peppers
- 2 courgettes
- 3 onions
- 150g yogurt
- 4 garlic cloves
- A thumb of ginger
- 1 tbsp mild curry powder
- 4 chicken thighs & 4 chicken drumsticks
- 300g white basmati rice
- A handful of coriander
- 1 tbsp olive, sunflower or coconut oil
- Sea salt
- Freshly ground pepper
- Large roasting tin with lid
- 1.
Warm your oven to 200°C/Fan 180°C/Gas 6. Halve the peppers and scoop out the seeds and membrane. Slice the peppers into thick strips. Trim the ends off the courgettes and cut them into bite-size pieces. Peel the onions and slice them into thin wedges. Scatter the veg into a large roasting tin (see our tip on picking the right tin). Pour over 1 tbsp oil and add a pinch of salt and pepper. Toss together till evenly coated. Set aside.
- 2.
Pour the yogurt into a large mixing bowl. Peel and grate in the garlic cloves and ginger. Add the curry powder and a good pinch of salt and pepper. Stir together till combined. Add the chicken thighs and drumsticks and turn in the marinade till coated.
- 3.
Arrange the chicken on top of the sliced veg in the tin. Cover the tin with a lid or layer of foil and slide into the oven. Roast for 40 mins.
- 4.
After the chicken and veg have roasted for 40 mins, remove the foil from the top of the tin. Slide the tin back into the oven for a further 15-20 mins, til the chicken is golden and slightly charred at the edges.
- 5.
Meanwhile, fill and boil your kettle. Rinse the rice under cold water and tip it into a large pan. Add 600ml boiling water and a pinch of salt. Cover, bring to the boil, then turn the heat right down. Cook for 8-10 mins till all the water is absorbed and the rice is tender. Take the pan off the heat and let it sit, lid on, for 5 mins to steam the rice and finish cooking it.
- 6.
Divide the rice between 4 warm plates then spoon over the chicken and roast veg. Tear over the coriander to serve.
- Tip
ROOM FOR 2?
We recommend using your largest roasting tin for this recipe. If you think it looks a little overcrowded, divide the ingredients between a couple of tins – this way the roast will cook more evenly. The tin placed lower in the oven will need a little longer cooking time, or you can swap the tins round halfway. - Tip
EAT ME, KEEP ME
Leftover chicken and veg will keep for up to 3 days in the fridge. They are delicious served cold as a salad. Shred the chicken meat from the bones and toss with any leftover veg and a handful of cooked green lentils, shredded mint and a dollop of yogurt. We don't recommend keeping and reheating the rice.
