Ingredients:
1 chicken in pieces
1 tsp dhana jeero
1 tsp chilli powder
1 tsp salt
2 tsp smoked paprika
Handful of baby potatoes
1 lemon halved
4 large red peppers cubed
½ onion diced
50g toasted almonds
2 tsp smoked paprika
50ml olive oil
1 Tbsp rice/balsamic vinegar
3 Tbsp tomato paste
1 tsp brown sugar
Chilli powder to taste
Salt and pepper
Handful of parsley chopped
Method:
Preheat your oven to 200 degrees celsius.
Marinate your chicken with the salt, dhana jeero, chilli powder and smoked paprika. Place in an oven tray. Add the potatoes and the lemon. Drizzle with olive oil.
In a separate tray, place your peppers and onion. Drizzle with oil.
Bake your chicken for 50 minutes or until done.
Bake your peppers for 30 minutes or until getting brown.
Liquidize your roasted peppers, onion, paprika, almonds, vinegar, olive oil, tomato paste, sugar and chilli powder, salt and pepper to taste. Adjust your sauce if needed.
Pour over roasted chicken and top with parsley.