Roast Chicken Tikka

Happy Sunday everyone! We saw this purple cauliflower in the market so we thought of cooking it with the chicken.

Following Jamie Oliver’s easy cooking with 5 ingredients, we prepared the 5 vital ingredients: for the two of us, a small piece of chicken, half of cauliflower, 4 pieces of potatoes, fresh coriander and tikka masala paste. First, wash and quarter the potatoes, don’t peel. Cut the flowers of the cauliflower into small size, stalks and all.

Cover the chicken with 2 to 4 spoons of tikka paste (or other indian paste, like tandoori, korma, vindaloo). Use hands (a bit messy, but fun!)

Put the rest of the paste to the vegetables. Season the potatoes and cauliflower with salt and pepper, olive oil and wine vinegar. Cut the stems of the coriander and add them. Put the coriander leaves in a bowl of cold water, to be sprinkled later.

Preheat the oven to 180 degrees and put the chicken and the vegetables.

Roast for an hour up to 1 hour and 20 minutes. Let the fat of the chicken drip to the vegetables.

Voila! Our roast chicken tikka 🙂

For: ALL SEASONS – LANDSCAPES IN OCTOBER, Wrecked Weekend (Sundays In My City), Tell Me Something Good #78