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Foodie Thursday

For Foodie Thursday, Simon is joined by resident chef Nigel Barden who presents his one-pot Indian chicken. Plus, the business news with Rebecca and travel with Sally.

It's a feast for the ears as Simon is joined by residence chef Nigel Barden for another Foodie Thursday - this weeks recipe is One-pot Indian Chicken! Plus there's the top business stories with Rebecca, Matt is on the sport and Sally has the all-important travel updates. And there's a new hilarious confession but will the listeners forgive?

1 hour, 55 minutes

Last on

Thu 10 Apr 201417:05
BBC Radio 2

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Music Played

  • Hoyt Axton

    Della & The Dealer

    • Hoyt Axton - Rusty Old Halo.
    • Edsel Records.

  • Gary Barlow

    Since I Saw You Last

    • (CD Single).
    • Polydor.
    • 001.

  • Sophie Ellis‐Bextor

    Runaway Daydreamer

    • (CD Single).
    • EBGB's.
    • 001.

  • The Human League

    Don't You Want Me

    • Dare!.
    • Virgin.

  • Kaiser Chiefs

    Coming Home

    • (CD Single).
    • Fiction.
    • 001.

  • The Killers

    Read My Mind

    • (CD Single).
    • Vertigo.

  • The Pierces

    Believe In Me

    • (CD Single).
    • Polydor.
    • 001.

  • Jim Reeves

    He'll Have To Go

    • Billboard Top Country Hits: 1960 (Various Artists).
    • Rhino.

  • Kym Sims

    Too Blind To See It

    • The Divas Of Dance (Various Artists).
    • Telstar.

  • Bruce Springsteen

    Glory Days

    • Bruce Springsteen - Born In The USA.
    • CBS.

  • Squeeze

    Goodbye Girl

    • Big Squeeze: The Very Best Of Squeeze.
    • Universal/A&M.

  • Donna Summer & Barbra Streisand

    No More Tears (Enough Is Enough)

    • Barbra Streisand - Duets.
    • Columbia.

  • The Walker Brothers

    No Regrets

    • Best Of Scott Walker & The Walker Bro.
    • Fontana.

Indian Pot Roast Chicken

By Henry Dimbleby & Jon Vincent from Leon (Book 2) Naturally Fast Food (Conran Octopus)<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

Serves 4-6

Prep time 15 mins

Cooking time 1½ - 2 hrs

Ingredients

3 cloves of garlic

4 tbsp natural yoghurt

2 tsp turmeric

2 tsp ground cinnamon

2 tsp ground coriander

1 tsp chilli powder

750g Charlotte potatoes or new potatoes

1 tsp vegetable oil

1 lemon

1 whole chicken, 1.5 – 2kg in weight

a handful of fresh coriander leaves

sea salt & freshly ground black pepper

Method

1. Preheat oven to 190C/375F/gas mark 5.

2. Peel & grate the garlic into a bowl, add the yoghurt, spices & chilli & mix well.

3. Slice the unpeeled potatoes fairly thinly & place in a large casserole dish with the oil. Halve the lemon & slice one half finely. Add the lemon slices to the potatoes. Season with salt & pepper.

4. Smear the yoghurt mixture all over the chicken & place it on top of the potatoes. Put the other half of the lemon inside the cavity of the bird.

5. Cook, covered, in the oven for 1hr, then remove the lid & cook for another 30 mins to 1hr to brown the chicken &, depending on its size, ensure it is cooked through.

6. Remove the chicken from the casserole & place on a board. Put the potatoes into a serving dish & sprinkle with the coriander leaves.

Tips

· If you don't have the spices you could use a curry paste or powder in their place.

· Also good is to replace the spices with a tbsp of lime pickle blended finely with the yoghurt.

· To allow the yoghurt & spice mixture to permeate the chicken more, pull skin away from the breast gently & spread some of the yoghurt underneath the skin.

· Serve with a salad or simple green vegetables.

Broadcast

  • Thu 10 Apr 201417:05
    BBC Radio 2