4 Serves
53 Mins
Preheat your oven to 220°C and line a baking sheet with parchment paper.
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New ZealandVitamin E
3 mg / 15 mgVitamin K
11 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
28 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
3 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
22 µg / 400 µgCalcium
127 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
121 mg / 420 mgPhosphorus
689 mg / 1,250 mgPotassium
1275 mg / 4,700 mgSodium
1016 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
66 µg / 55 µgFiber
3 g / 28 gSugar
5 g / 50 gSaturated Fat
4 g / 20 gCholesterol
240 mg / 300 mgCaffeine
0 mgNet Carbs
10 gAlcohol
0 g
In a large bowl, toss the chicken with oil, salt, garam masala, ground coriander, ground cumin, dried fenugreek leaves, cayenne pepper, and turmeric until evenly coated.
Spread the chicken on the prepared baking sheet and roast for 20 minutes until browned and cooked through.
Heat the remaining oil in a deep skillet over medium-high heat. Add cumin seeds and sauté for 30 seconds.
Add garlic, ginger, and onions to the skillet. Sauté for 7-8 minutes until the onions are soft and lightly browned.
Reduce heat to medium, add tomatoes, and crush them into the sauce using a wooden spoon. Add remaining spices and salt, cooking for 5 minutes until thickened.
Stir in the yogurt and cook for 2 minutes. Add water, bring to a boil, then stir in the roasted chicken and simmer for 10 minutes.
Fold in fresh coriander leaves before serving.
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Libyan