Spiced Chicken

Serves 6

• 6 chicken breasts
• 1 dessert spoon ground ginger
• 1 dessert spoon turmeric
• 1 tsp madras curry powder
• 1 garlic clove, crushed
• 1 1/2 tbsp groundnut oil
• 2 medium onions, chopped
• 150g natural yoghurt
• 150 ml single cream
• watercress to garnish

A few hours before eating, place chicken in shallow casserole dish with lid. Season then mix the powdered spices together and sprinkle approximately 1 heaped teaspoon over the chicken.

Now put a little pice of the crushed garlic onto each chicken and drizzle one tablespoon of oil over.

Using your hands, rub the spices, oil and garlic into the chicken flesh. Pierce each portion with a skewer in several places to allow the flavours to penetrate. Leave the chicken covered in a cool place for several hours.

Preheat the oven to 180 C.

Place the casserole in the oven, uncovered, for 30 minutes. Meanwhile, fry the onions in the rest of the oil for 10 minutes, to soften. Mix the remaining spices with the yoghurt and cream. When the 30 minutes are up, take the chicken out of the oven, spoon the onion over them, then pour the yoghurt mixture over. Put on the lid and return the chicken to the oven to another 30 -45 minutes or until the pieces are tender, basting with the juices once or twice during the cooking.

Garnish with a few sprigs of watercress and serve with spiced rice and mango chutney.

Clafoutis

Serves 6
15 minutes to prepare
40 minutes to cook

• 680g blackberries/ raspberries
• 2 tbsp cornflour
• 2 tsp ground cinnamon
• 2 eggs
• 110g caster sugar
• 1/2 tsp vanilla extract
• 60g melted butter
• 60g plain flour
• large pinch baking powder
• 230ml single cream
• icing sugar (for dusting)
• double cream or creme fraiche to serve

Use a 1.45 litre baking dish, buttered.

Preheat oven to 200c

Toss the berries in the cornflour and cinnamon and cover the base of the dish.

Whist the eggs, sugar and vanilla extract together until very pale, thick and creamy. Pour in the melted butter and whisk thoroughly. Sift the flour and baking powder over the egg mixture and beat again. Whisk in the cream for a thick and pale batter. Pour over the fruits.

Bake for 35-40 minutes until set, slightly risen and turning a pale golden brown. It can be left to stand for 10-15 minutes before serving. Sprinkle with icing sugar and serve with cream or creme fraiche.

Courtesy of Viv.