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Nutrition: per serving

  • kcal147
  • fat8g
  • saturates1g
  • carbs9g
  • sugars5g
  • fibre2g
  • protein11g
  • salt0.16g
    low
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Method

  • step 1

    Heat oven to 200C/fan 180C/gas 6. Mix the coriander stems with the cumin, lime zest, juice and oil. Make 3 slashes in each chicken quarter, then sprinkle over the turmeric and half the lime mixture. Season well, then leave to marinate for 10 mins or up to 24 hrs. Roast on a baking tray for 50 mins until golden and cooked through.

  • step 2

    Tip the cabbage and carrots into a bowl, then pour over the remaining dressing. Add the coriander leaves and toss together. Serve alongside the chicken with some naan bread or rice, if you like.

RECIPE TIPS
MAKE IT VEGGIE - SPICED HALLOUMI WITH COLESLAW

Cut a 250g block halloumi cheese into thick slices and leave in the marinade for 30 mins. Shake off excess marinade. Heat a griddle pan until smoking, then cook the halloumi for a couple of mins on each side. Serve with the coleslaw, with the marinade drizzled over the top.

Recipe from Good Food magazine, May 2009

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Comments, questions and tips (10)

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Overall rating

A star rating of 3.8 out of 5.10 ratings

carrow

A star rating of 4 out of 5.

My husband and I really liked this dish, I have made it twice and the second time added a bit of mild curry powder to the mix (accidental) and found I liked it even more second time round. Next time I will use chicken breast this is just personal choice. I served with spiced rice and salad.

eastdulwichcailin

A star rating of 1 out of 5.

Beautiful dish. Firm family favourite!

staceyb85

A star rating of 5 out of 5.

Really tasty dish, couldn't get chicken quarters so just used breasts, made everything else exactly as stated. Served it with the Good Food Salmon and Coriander Dahl (minus the salmon!), plain naan and some leftover cherry tomatoes I roasted with the chicken for the last 10 mins, delicious protein…

eleanormayo

A star rating of 4 out of 5.

We had this last night and did enjoy it - I added some peanuts to the coleslaw for extra crunch and served it with mash - not necessarily in keeping with the indian flavours, but it is sooooo cold outside that we wanted some comfort food!

belegen

I'm surprised there aren't more fans of this recipe, I have been making this weekly since last year and it is my daughter's favourite "healthy" dinner. Experiment with the spices, I use crushed black pepper, garlic and a good garamasala. Also it really benefits from doubling the amount of lime zest…

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