8 chicken drumsticks
125 ml (½ cup) plain yogurt
5 ml (1 teaspoon) each ground cumin and ground coriander
15 ml (1 tablespoon) fennel seed, lightly toasted
10 ml (2 tsp) curry powder Masala-
30 ml (2 tbsp.) chopped garlic
5 cm piece fresh ginger, peeled
grated rind of 2 lemons or limes
60 ml (½ cup) finely ground almonds (optional)
A handful of fresh coriander leaves + extra for serving
30 ml (2 tbsp) olive oil
salt to taste
500 g baby potatoes
2 large handfuls of baby spinach
1 Mix together all the ingredients for the marinade and soak the chicken in it. Turn the pieces regularly to cover all the pieces with the marinade.
2 Cut the baby potatoes in half and heat the oven to 200 ° C. Arrange the chicken pieces on a large baking sheet, sprinkle with olive oil and season with salt. Bake for 30 minutes.
3 Remove and place the potatoes between the pieces. Bake for another 30 minutes until golden and cooked through.
4 Remove and mix baby spinach through the warm potatoes and chicken. Serve immediately.