Roasted Turmeric Chicken

Ingredients

• 1 kg chicken thighs - أوراك الدجاج
• 2 large onion - بصلة
• 2 large potatoes - بطاطس
• 3 large carrots - جزر
• 3 medium spring onion - بصلة خضراء
• 1 1/2 teaspoon salt - ملح
• 1/2 teaspoon black pepper - فلفل أسود
• 1 teaspoon turmeric (a full tsp. of good quality turmeric) - كركم
• 3 cardamom - حبهان
• 2 medium bay leaf - ورق لاورا
• 1/2 teaspoon garlic powder - بودرة ثوم
• 2 large garlic clove (crushed) - فص ثوم
• 2 drizzle olive oil - زيت زيتون
• 1/4 cup cooking cream - كريم الطهي
• 2 tablespoon coriander (chopped, to garnish) - كزبرة

Step by step

1. Pre-heat the oven to 180C.
2. Peel and cut the potatoes into cubes. Chop the carrots and the spring onions.
3. In a plastic bag, mix the chopped veggies with a little salt, pepper, 2 crushed cloves of garlic and a drizzle olive oil. Close the bag and rub the veggies together to coat and season well.
4. In a large oven-proof dish, season the chicken with the remaining salt and pepper. Add the turmeric, cardamoms, bay leaves, garlic powder, 2 chopped onions, a drizzle olive oil and rub them together so the chicken is nicely coated.
5. Add the veggies around the chicken and cover the dish with foil. Bake for 45 minutes, then uncover and bake for another 15 minutes until golden and cooked through.
6. Add a splash of cream and fresh coriander to garnish. Serve immediately. Best served with white Egyptian rice.