Name: Spiced chicken with carrot, chickpea and green chilli salad
Yield: 4
Ingredients: 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

Ingredients

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

Method

Main

1.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.

2.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.

3.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.

Styling by Emma Knowles