Tandoori coconut chicken with fennel and chickpeas

January 16, 2024 (Last Updated: January 15, 2024)
Tandoori coconut chicken with fennel and chickpeas

Tandoori coconut chicken, fragrant fennel, and hearty chickpeas – this family-friendly recipe ensures a diverse dining experience, appealing to every palate at the table with its rich and flavourful ensemble.

Tandoori coconut chicken with fennel and chickpeas

Serves: 8
Total Time: 1 hr

Ingredients

  • TANDOORI SPICE MIX

  • 20g paprika
  • 1½ tsp ground coriander
  • 1½ tsp ground cumin
  • 1½ tsp sea salt flakes
  • 1 tsp ground black pepper
  • 1 tsp white sugar
  • 1 tsp ground ginger
  • ½ tsp ground turmeric
  • pinch chilli flakes
  • TANDOORI CHICKEN

  • 2 medium fennel bulbs, trimmed and sliced into wedges
  • 2 garlic cloves, peeled and crushed
  • 1 x 400g tin chickpeas, drained and rinsed
  • 3 tbsp tandoori spice mix (see above) or storebought masala/chicken curry spice mix
  • salt and freshly ground black pepper, to taste
  • 2 bay leaves
  • 1 cinnamon quill
  • 250ml (1 cup) chicken stock
  • 250ml (1 cup) coconut milk
  • 8 each chicken thighs and drumsticks
  • 1 tbsp olive oil
  • pinch salt
  • lemon wedges, to serve
  • plain double-cream/Greek yoghurt, to serve (optional)
  • fresh coriander, to garnish

Instructions

1

Preheat the oven to 230°C.

2

For the tandoori spice mix, combine all of the ingredients in a small bowl. Mix until well combined. Set aside until needed.

3

For the tandoori chicken, place the fennel wedges, crushed garlic, drained and rinsed chickpeas, ⅔ of the tandoori spice mix (see above) or store-bought masala/chicken-curry spice mix, salt and freshly ground black pepper in a deep roasting dish. Add the bay leaves, cinnamon quill, chicken stock and coconut milk. Mix until well combined. Set aside.

4

Brush the chicken pieces with the olive oil and season with the remaining ⅓ of the tandoori spice mix or store-bought masala/chicken-curry spice mix. Sprinkle with the salt.

5

Place the chicken pieces on top of the fennel mixture in the roasting dish and bake in the preheated oven until the chicken is cooked, about 20 – 25 minutes.

6

Serve the tandoori chicken with the lemon wedges alongside. If desired, enjoy with the plain double-cream/Greek yoghurt garnished with the fresh coriander.

Notes

If you feel that the sauce is too thin after roasting, spoon the mixture into a saucepan and bring to a boil over high heat until reduced and thickened to your liking.

ALSO SEE: Crispy chicken foldovers

Crispy chicken foldovers

Recipe, styling and photography by Hein van Tonder

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