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Spiced chicken with carrot, chickpea and green chilli salad

You'll need

2 tbsp olive oil 2½ tbsp vegetable oil 1 tbsp finely grated ginger 1 tsp ground chilli 1 tsp ground coriander 1 tsp ground turmeric 1 tsp garam masala Juice of 1 lime 2 garlic cloves, finely chopped 8 chicken thigh fillets, skin on To serve: thick plain yoghurt   Carrot, chickpea and coriander salad 60 ml (¼ cup) vegetable oil 1 long green chilli, thinly sliced 1 sprig curry leaves 1 garlic clove, finely chopped 800 gm canned chickpeas, drained and rinsed 2 carrots, cut into julienne Juice of 2 limes, or to taste ¾ cup coarsely chopped coriander


  • 01
  • Preheat oven to 200C. Combine oils, ginger, spices, lime juice and garlic in a bowl and season to taste. Add chicken, mix well to coat and stand for 10 minutes to lightly marinate.
  • 02
  • Meanwhile, for salad, heat oil in a frying pan over medium-high heat, add chilli and curry leaves and fry until fragrant (30 seconds). Remove from heat and stir in garlic. Tip into a large bowl, add chickpeas, carrot and lime juice, season to taste and toss to combine. Just before serving, add coriander and toss together.
  • 03
  • Heat a large frying pan over medium-high heat, add chicken skin-side down and cook until browned and fat renders (4-5 minutes). Turn and brown the other side (1-2 minutes). Transfer to an oven tray and roast until cooked through (3-4 minutes). Serve hot with carrot, chickpea and coriander salad, and yoghurt.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Feb 2016

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