Turmeric Chai Roasted Chicken with Herbs

Need

• The Marinade

• 1-2 whole chickens, bone in, skin on, cut into pieces
• 50 Grams Prana Chai mix Turmeric BUY
• 150 Grams pot set yoghurt or Greek Yoghurt Recipe
• 150 Grams fresh lemon juice
• pink salt flakes as needed BUY
• black pepper freshly ground as needed
• 1 Teaspoon ground turmeric

• The Chickpeas

• 2 x 400g Tins chick peas drained
• 1 Tablespoon Prana Chai mix Turmeric BUY
• 1 Tablespoon fennel seeds
• 1 Tablespoon cumin seeds
• 1 red onion sliced thinly
• 2 Tablespoons Extra Virgin Olive Oil (EVOO) BUY

• The Rest

• 1 red onion sliced thinly
• 100 Grams lemon juice
• generous Handfuls fresh coriander or cilantro
• generous Handfuls fresh mint
• lemon wedges to serve
• pot set yoghurt to serve Recipe

Do

1  

Place chicken pieces into a large bowl.

2  

Place Chai into the Thermomix bowl and mill 10 sec/speed 10. Add remaining marinade ingredients. Combine 10 sec/speed 6.

3  

Pour marinade over the chicken and toss all of the chicken pieces through it to coat evenly. Cover the chicken and place into the fridge for at least 30 minutes, preferably longer.

4  

When you are ready to roast, preheat the oven to 220°C on a non fan-forced setting.

5  

In a bowl, combine all chickpea ingredients. Stir to combine.

6  

Using a large baking dish, place the chicken pieces into the centre of the tray, in a single layer. (You may need two pans if you are cooking for a crowd.) and chickpeas around the edge.

7  

Bake for at least 45-50 minutes until the chicken is evenly golden and fragrant. Toss the chickpeas occasionally, they will start to crisp up.

8  

Pickle the onion by placing into a small bowl with the lemon juice, and a pinch of salt. Set aside.

9  

Once the chicken is well roasted, serve hot with the onions and juice spread over the entire dish. Garnish with loads of herbs and lemon wedges. You could serve with additional yoghurt as well.

Served with

• Pot Set Yoghurt with Fruit
• Salsa Verde
• Brown Rice Herb and Fennel Salad