Spicy Chicken Thighs with Crispy Potatoes & Vegetables

Ingredients

Spicy Chicken Thighs

Crispy Potatoes & Vegetables

Coriander Yogurt

8-10 chicken thighs

3 tbsp of Irish Yogurts Clonakilty Low Fat Natural Live Yogurt

1 teaspoon chilli powder

1 teaspoon garam masala

1 teaspoon ground turmeric

2 cloves garlic

3 large potatoes-cubed

1 red onion-finely diced

2 cloves garlic-crushed

½ red chilli-finely diced

1 ½ peppers-cut into chunks

1-2 tablespoons rapeseed oil

3 tbsp of Irish Yogurts Clonakilty Low Fat Natural Live Yogurt

1 tablespoon freshly chopped coriander

For the Coriander Yogurt

To Serve
With a sharp knife, make a few slits in each chicken thigh
Mix the spices, garlic and yogurt together in a bowl. Add the chicken thighs, gently massaging the yogurt marinade into the chicken
Leave to marinade for at least 30 minutes but up to 2 hours if time allows
Preheat the oven to 190°C/375°F/Gas Mark 5
Line a baking tray with parchment paper
Once the chicken has marinated, place it skin side up on the baking tray
Bake in the preheated oven for 30-35 minutes until the chicken is completely cooked though and the yogurt marinade will be nice and crispy
Place all the ingredients into a bowl and mix well to ensure that they are well coated
Place on a baking tray lined with baking parchment and cook in the preheated oven for 30 minutes until the potatoes are cooked through
Chop the coriander and mix in with the yogurt
Place the crispy potatoes and vegetables into a serving bowl
Place some of the spiced chicken thighs on top garnishing as desired with the coriander yogurt