Roast chicken, spiced spinach and yoghurt
Get ready to add this one pan dish to your weekly repertoire
I really love saag aloo and I often crave it, so I created this simple and delicious one-pan dinner inspired by those flavours. This is not at all like an authentic saag aloo, it’s my own version. You can use any spices you have in the cupboard here. I’ve also made this with chicken thighs by frying them skin-side down for 5–10 minutes until golden and crisp, then roasting in the oven for 25–35 minutes until cooked through. Then continue as instructed.
This recipe is an extract from Make More With Less: Foolproof Recipes to Make Your Food Go Further by Kitty Coles (Hardie Grant).
Next, why not try more chicken recipes from the House & Garden recipe archive?
