James Street Cookery School: Tandoori chicken with sweet potatoes and ras el hanout cod with cauliflower and chickpeas
FORGET the takeaway this weekend, we have two spicy mains that are perfect for a Saturday night dinner.
If you are craving Indian, the tandoori chicken with sweet potatoes and mint is for you. Served with a fresh crunchy salad, this is a light yet flavourful dish. Or transport yourself to sunny Morrocco with the aromatic ras el hanout cod with cauliflower and chickpeas.
Translating from Arabic as "top of the shop", the North African spice mix is said to contain the best spices that merchants have on offer. It gives this dish a fragrant aroma and a distinctive taste. Both these dishes are certain to add a bit of spice to your weekend menu.
For more information, or to book an experience at the brand-new Waterman Cookery School, visit cookinbelfast.co.uk.
TANDOORI CHICKEN WITH SWEET POTATO AND MINT
8 chicken thighs
2 sweet potatoes, peeled and cut into chunks
1 red onion, cut into eight
6 tbsp natural yoghurt
1 tbsp sunflower oil
1 lemon, juiced & zested
3 cloves garlic, chopped
6cm ginger, grated
2 tbsp cumin
1 tbsp turmeric
1 tsp chilli powder
4 tsp paprika
2 tsp garam masala
1&1/2 tsp sea salt
Ground black pepper
For the salad:
1 Red Onion
Preheat the oven to 200C. Place the chicken, sweet potatoes, red onion into a roasting tray. Combine the yoghurt, garlic, ginger, sunflower oil, lemon zest and juice, along with all the spices.
Spread the mixture evenly over the chicken and sweet potatoes and mix well. Take another pinch of the garam masala and the paprika and dust over the chicken and transfer into the oven for an hour. Remove from the oven and leave to rest for 10 minutes.
Make up a crunchy salad of red onion, fresh mint and cucumber with some natural yoghurt and serve.
RAS EL HANOUT COD
1 large cauliflower, cut into florets
1 red onion, sliced
2 tbsp olive oil
2 tbsp ras el hanout spice
1 tsp sea salt
4 cod fillets
Pinch of sea salt, another pinch ras el hanout
2 tbsp olive oil, extra virgin
1 lemon, zested and juiced
1 tsp sea salt
Handful of pomegranate seeds
Fresh mint, destalked and torn
Preheat the oven to 200C. Place the cauliflower, onion and chickpeas into a roasting tin and top with the cod. Add a drizzle of olive oil and the sea salt and spices. Place in the oven for 25 minutes.
Mix the dressing together and set aside. Once cooked, remove cod from oven, pour over the dressing and scatter with pomegranate seeds and chopped mint. Serve with natural yoghurt.