Indian-spiced chicken & potato traybake (#60)

The smell that comes from the oven after only 10 minutes of cooking this traybake is to die for. I know, I know. I promised to stop cooking solely from At My Table but it was just so hard not to.

I’m on annual leave until the end of the month, but this week I don’t have any particular plans. So I might as well cook. And go on cooking. This one was the first and I’ll say it was a complete pleasure. Not only does it bring potatoes back into the mix (I hate to say it, but I have another potato recipe from the same book that I want to remake), but it’s also my first foray into Indian cooking for quite a while.

I quartered everything here to have only one portion to keep me satisfied, but I am posting below the amounts for 6 people or so, as I thoroughly intend to cook this for a dinner party at some point.

Good things: flavour to the max!

Bad things: if you don’t have all of these spices in your store cupboard (as I do already) it might be quite expensive.

Ingredients & requirements: 

  • 1.5kg of potatoes (I always use King Edwards)
  • 2 teaspoons cumin seeds
  • 2 teaspoons fennel seeds
  • 2 teaspoons of yellow mustard seeds
  • 2 teaspoons nigella seeds
  • 0.5 teaspoon of ground turmeric
  • 2 limes
  • 4 cloves of garlic
  • 2+ teaspoons sea salt flakes
  • 4 tablespoons of cold water
  • 12 skin on & bone on chicken thighs
  • 2 tablespoons olive oil
  • (Nigella says add some chopped coriander for serving)

Preparation & cooking

  1. Preheat the oven to 200C Fan
  2. Peel and cut 1.5kg of King Edwards potatoes into 2cm cubes. Then lay them on a law (shallow) roasting tin.
  3. Sprinkle with the spices:
    1. 2 teaspoons cumin seeds
    2. 2 teaspoons fennel seeds
    3. 2 teaspoons yellow mustard seeds
    4. 2 teaspoons nigella seeds
    5. 0.5 teaspoon of ground turmeric
  4. Grate the zest of the 2 limes over the potatoes and then squeeze in the juice from both.
  5. Then peel 4 garlic cloves and grate them over the potatoes.
  6. Finally, pour over the 2 teaspoons of sea salt slakes and 4 tablespoons of cold water.
  7. Add the 12 chicken thighs in the tin and toss everything together until the lovely seeds and spices are everywhere.
  8. Finally, drizzle 2 tablespoons of olive oil over the chicken, then sprinkle extra sea salt over the skins. Bung it in the oven for 1 hour.
  9. Nigella says serve with chopped coriander (which I didn’t do).


So my new aim is to introduce this as a main at a dinner party – Indian (but not curry) themed. The smell from this one would waft through the room as the guests hunger for their main.

The ease with which this one came together is quite staggering. The number of stages above is misleading, it’s just that I’ve tried to maintain the order that I added these to the mix. You could prepare the whole thing before anyone arrives. Once the first guest walks through the door you place it in the oven and after a couple of drinks and a natter you’ll have this ready to eat.

Note: the chicken oozes out a lot of juices, which all combines with the potatoes to make them lovely and soft. However, you might want to add the potatoes to the plate with a slotted spoon (I however, used a ladle, as I’m not nearly as fussy!)


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