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Roasted cardamom chicken

with potato chaat and coriander raita

Ready in around 25 mins

RECIPE FACT:
Beloved in India, chaat is a category of street food known for its bold flavours, crunchy textures and a mix of sweet, tangy, spicy and savoury elements.
Nutritional Info:
  • Energy: 1,857kJ (444kcal)
  • Protein: 39g
  • Carbohydate: 39g
  • Sugars: 13g
  • Fat, total:16g
  • Saturated:6g
  • Sodium:710mg
  • Contains:Cashews, Milk
Serving Amount:
Serves 1 person
Cooking Instructions:
  • 1. TO PREPARE THE VEGETABLES:

    Line an oven tray with baking paper. Arrange the steamed potatoes onto the tray. Using half the red onion, slice into 1 cm wedges and place onto the tray. Place the chickpeas into a sieve, rinse under cool running water and drain well then add to the tray. Drizzle with oil and sprinkle over the chaat masala rub then toss the vegetables to coat well.

  • 2. 2. TO PREPARE THE CHICKEN:

    Place the free-range chicken thigh onto the tray with the vegetables. Coat both sides of the chicken in the cardamom marinade and season with salt. Place the tray into the oven and bake for 20-25 mins or until chicken is cooked through. Allow the cardamom chicken to rest a few minutes before slicing.

  • TO SERVE:

    Arrange a handful of baby leaves onto a plate. Add the potato chaat and top with sliced cardamom chicken. Drizzle with coriander raita and sprinkle over cranberry and cashews.

Ingredients In your box:
  • 1 pot of chickpeas
  • 1 pot of cardamom marinade
  • 1 sachet of chaat masala rub
  • 1 pack of free-range chicken thigh
  • 1 pot of coriander raita
  • 1 sachet of cranberry and cashews
  • 1 pack of baby leaves
  • 1 red onion
  • 1 pack of steamed potatoes

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