This meal represent a confluence of good fortune: I receive a job-lot of Total Greek Yoghurt one minute and a copy of Leon Naturally Fast Food the next. I’ve never been so instantly bowled over by a cookbook, it’s extremely wedded to the way I cook and makes perfect sense. It’s beautifully presented in a scrapbook style, and packed with a very real voice. It’s utterly charming.
I was drawn to the pot-roasts, and had a curryish state of mind going in. So this seemed like the one to use as a starting point. I’ve added a few bits and pieces.
It was very satisfying, but personally I underseasoned it. It will be utterly delicious the next time.
Indian chicken pot roast (serves 4):
4 chicken quarters
300ml 0% Total Greek yoghurt
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon garam masala
2 potatoes, sliced into thick discs
1 lemon, sliced into thick discs
1 onion, sliced into rings
1 large bag of spinach
- Brine the chicken in enough water to cover with 8% salt for 6 hours. Afterwards, rinse under a cold tap and pat dry.
- Mix the yoghurt and spices together with a pinch of salt and pepper. Marinate the chicken in this lovely pink mix overnight.
- Preheat the oven to 170°C. Layer the potatoes in the bottom of a large lidded casserole dish. Lay the onions on this, then the lemon slices. Season well, then plop the chicken on top of this with any leftover marinade.
- Bake for 1½ to 2 hours, until the chicken is done. Get the chicken out carefully with tongs, tip the spinach in and pop the chicken back on top. Cook for another 10 minutes, until the spinach has wilted and is tender.