Chicken pot roast
A juicy, tender spiced chicken pot roast with baby potatoes, carrots and peas.
Ingredients
- 600 g skinless, bone-in chicken thighs and drumsticks (or pieces of your choice)
- 8-10 baby carrots (or 2 large carrots, cut into latge chunks)
- 300 g baby potatoes (or large potatoes cut into large chunks)
- a handful frozen peas
- 2 tbsp tomato paste
- 1 medium onion
- 2 cloves garlic
- 4 sprigs fresh thyme
- 1 stick cinnamon
- 4 cloves
- 4 cardamom pods
- 2 tbsp olive oil
- 1½ tsp salt
- ½ tsp ground pepper
- ¼ tsp chilli flakes (optional)
Instructions
- Heat the olive oil in a wide-based pan over medium heat.
- Add in the whole spices: cinnamon, cloves and cardamom and stir around for a minute until fragrant.
- Toss the sliced onions and potatoes with the oil and spices cook for 10 minutes.
- Add the rest of the ingredients except for the peas: chicken, garlic, thyme, chilli flakes (if using), tomato paste, carrots, salt and pepper, and stir.
- Cook for about 20 minutes, covered, or until the chicken is fully cooked through. Flip the chicken every 5-7 minutes, adding a few tablespoons of water if the pan is dry and the chicken starts to stick.
- Last, add in the peas and allow to cook for 3 more minutes.
- Remove the whole spices. Serve with crusty bread and a side salad.