Jalfrezi Marinated Chicken Thighs

Portions

2

Preparation

5 min.

preparation

45 min.

1 Glas Bay's Kitchen Jalfrezi Curry Sauce

4 chicken legs

120g spinach

100g coconut yogurt

25g almond kernels

15g coriander, freshly chopped

1/2 Lime (juice and zest)

Rice or gluten-free Indian bread

1. Place the chicken thighs in a small container or bowl and pour Bay's Kitchen Jalfrezi Curry Sauce over them. Cover the thighs with the sauce and marinate overnight or for 1-3 hours.

2. To cook, preheat the oven to 200°C / 180°C fan. Place the chicken thighs and sauce in a baking dish and bake the chicken for 35-40 minutes until cooked through. Use a sharp knife to cut a small slit in the center of the chicken to check if it is cooked through.

3. While the chicken is cooking, toast the flaked almonds in a pan until fragrant and golden. Mix half of the chopped coriander, lime juice and zest into the coconut yogurt. If serving with rice, cook it according to package directions.

4. Once the chicken is cooked through, tip the spinach on top and return it to the oven for 5 minutes to wilt.

5.To serve, place some rice on each plate (if using) and top with the chicken, spinach and sauce. Sprinkle with a dollop of coconut yogurt and toasted almonds.