Tandoori coconut chicken with fennel and chickpeas – Food & Home Magazine

Name: Tandoori coconut chicken with fennel and chickpeas – Food & Home Magazine
Ingredients: TANDOORI SPICE MIX; 20g paprika; 1½ tsp ground coriander; 1½ tsp ground cumin; 1½ tsp sea salt flakes; 1 tsp ground black pepper; 1 tsp white sugar; 1 tsp ground ginger; ½ tsp ground turmeric; pinch chilli flakes; TANDOORI CHICKEN; 2 medium fennel bulbs, trimmed and sliced into wedges; 2 garlic cloves, peeled and crushed; 1 x 400g tin chickpeas, drained and rinsed; 3 tbsp tandoori spice mix (see above) or storebought masala/chicken curry spice mix; salt and freshly ground black pepper, to taste; 2 bay leaves; 1 cinnamon quill; 250ml (1 cup) chicken stock; 250ml (1 cup) coconut milk; 8 each chicken thighs and drumsticks; 1 tbsp olive oil; pinch salt; lemon wedges, to serve; plain double-cream/Greek yoghurt, to serve (optional); fresh coriander, to garnish

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Tandoori coconut chicken, fragrant fennel, and hearty chickpeas - this family-friendly recipe ensures a delicious dining experience.

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Ingredients

<h3>TANDOORI SPICE MIX</h3>
20g paprika
1½ tsp ground coriander
1½ tsp ground cumin
1½ tsp sea salt flakes
1 tsp ground black pepper
1 tsp white sugar
1 tsp ground ginger
½ tsp ground turmeric
pinch chilli flakes
<h3>TANDOORI CHICKEN</h3>
2 medium fennel bulbs, trimmed and sliced into wedges
2 garlic cloves, peeled and crushed
1 x 400g tin chickpeas, drained and rinsed
3 tbsp tandoori spice mix (see above) or storebought masala/chicken curry spice mix
salt and freshly ground black pepper, to taste
2 bay leaves
1 cinnamon quill
250ml (1 cup) chicken stock
250ml (1 cup) coconut milk
8 each chicken thighs and drumsticks
1 tbsp olive oil
pinch salt
lemon wedges, to serve
plain double-cream/Greek yoghurt, to serve (optional)
fresh coriander, to garnish