Golden pieces of chicken, flavoured with oregano and tomato, and juicy cherry tomatoes top roasted potato slices in this simple ‘leave it to bake’ dish. Toss some peppers and spring onions in a garlicky dressing to serve. Delicious!
*For sliced potatoes, use whole baby new potatoes cooked in their skins. *For tomato purée, use tomato purée with herbs and/or garlic, or tapenade.
Spiced yoghurt chicken: If you have any, sprinkle some white cumin seeds over the potatoes when you layer them in the dish. Mix 8 tbsp plain low-fat yoghurt with 2 tbsp tandoori spice mix, or 1 tbsp curry powder, and 1 crushed garlic clove. Spread half of this paste in the chicken, instead of the tomato purée, and sprinkle with chopped spring onion. Add the chicken and tomatoes to the dish and spread the remaining yoghurt mixture over the top.
absolutely yummy. left out oregano and put garlic paste with tomato puree. chicken took about 35mns to cook and was very tender. dish did not dry out and was very very tasty. - 16 Apr 2012