Butter chicken with chickpeas and tomatoes.
Cook time: 50 mins | Prep time: 10 mins | Serves: 2
Ingredients.
2 chicken Maryland pieces - I used leftover Maryland and large chicken breast fillet.
2 chicken wings, optional
1 tablespoon butter chicken spice mix
2 cups (500 ml) coconut milk
400 g can chickpeas, drained
250 g sugarplum tomatoes, whole
1/2 tablespoon honey
Fine sea salt and freshly cracked black pepper
Greek yoghurt, to serve
Extra virgin olive oil, to serve
Flat-leaf parsley, finely chopped, to serve
Method.
1. Preheat the oven to 180°C fan-forced.
2. Place the chicken pieces in a large baking tray. Sprinkle over the butter chicken spice mix and coconut milk, rub to coat. (I used no nasties, mingle spice mix)
3. Scatter the chickpeas and sugarplum tomatoes around the chicken.
4. Season with salt and pepper, then drizzle honey over the top.
5. Cover the tray with baking paper, then seal tightly with baking paper then foil. Bake for 45 minutes.
6. Remove the paper and foil, then place the tray under a hot grill for 5 minutes, or until the chicken skin is lightly crisped and golden.
7. Spoon over Greek yoghurt, drizzle with extra virgin olive oil, and finish with parsley, salt, and pepper to taste.
Serving Note: Serve straight from the tray with warm flatbread or steamed rice.
