Recipe: Potatoes and chicken roasted in coconut cream

Today let's make roasted coconut potatoes with chicken.

Ingredients:

1kg sliced potatoes

1kg chicken thighs and drumsticks (pan-seared in oil, salt and pepper)

1 large onion, sliced

1 tomato, roughly cut

300ml coconut cream

1 lime

1 capsicum, diced

1 teaspoon garlic ginger paste

1 teaspoon turmeric

1 teaspoon black pepper

Salt to taste

500ml water

Method:

In a casserole dish arrange the potatoes.

Add the onions and sprinkle the garlic ginger paste.

Add the tomatoes, capsicum, turmeric, and black pepper, and mix using your hands or spatula.

Now add the salt and half the coconut cream, and water.

Roast in the oven at 200C for 30-40 minutes, or until the liquid has reduced and the potatoes are cooked. (Use a small knife to test the tenderness of the potatoes; you do not want to serve them half-cooked).

Once cooked, remove from the oven and sprinkle lime juice and the remaining coconut cream.

Arrange the chicken thighs and drumsticks on top of the potatoes and return the casserole to the oven for 15 minutes to get that extra crust on top.

Serve as a meal on its own.