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For the green chutney marinade

Nutrition: per serving

  • kcal519
  • fat21g
  • saturates3g
  • carbs40g
  • sugars14g
  • fibre12g
    high
  • protein35g
  • salt0.94g
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Method

  • step 1

    Tip all the marinade ingredients along with 1/4 tsp salt into a blender and blitz to a smooth paste, adding a splash of water if needed. Reserve half of the marinade in a bowl.

  • step 2

    Place the chicken in a large bowl with the other half of the marinade and mix well. Chill for at least 1 hr. Will keep chilled for a day.

  • step 3

    Heat the oven to 200C/180C fan/ gas 6. Put the potatoes, carrots and cabbage on a large baking tray, sprinkle with the cumin seeds and drizzle with the olive oil. Mix well to coat. It is important the vegetables are laid flat in one layer to ensure even cooking. Roast for 20 mins.

  • step 4

    Nestle the marinated chicken fillets between the vegetables and put back in the oven for 20-25 mins until the chicken is cooked – the juices should run clear when pierced with a sharp knife.

  • step 5

    To serve, drizzle the remaining green chutney over the chicken and vegetables. Serve straightaway.

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Comments, questions and tips (10)

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Overall rating

A star rating of 4.7 out of 5.26 ratings

gthornton75287354

The red cabbage was a bit odd and not particularly nice so I’ll roast beetroot in n it’s place next time

drchintalskitchen91433

Lovely swap!

yddfyjs7fj03887

question

If I double the quantities to feed the family, do I need to extend the cooking time?

drchintalskitchen91433

Trays!

Rcox

Absolutely delicious! So zingy and flavoursome. I used red chillis

drchintalskitchen91433

Happy you enjoyed it!

belinda1690

Very delicious. I swapped red cabbage with pack Choi and mushrooms instead of potatoes.

drchintalskitchen91433

Lovely swaps!

nickijelliott

Can you cook this in an air fryer as my oven is broken?

drchintalskitchen91433

Yes but time will need adjusting

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