Cumin and turmeric roast chicken with smashed avocado and corn cakes from A Bird in the Hand: Chicken Recipes for Every Day and Every Mood (page 16) by Diana Henry

  • spring onions
  • avocados
  • coriander leaves
  • sweetcorn
  • cornmeal
  • double cream
  • ground cumin
  • limes
  • English mustard
  • groundnut oil
  • turmeric
  • sherry vinegar
  • chicken pieces
  • red chillies
  • green chillies
  • hot paprika

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ALawson25 on June 22, 2021

    Another first recipe for the book, we thought it was tasty and comforting for a weeknight meal, though maybe not a recipe I'd crave in future. Used boneless thighs and cooked for less time, and used slightly less mustard as per the other comments. I think I would prefer my normal guacamole recipe to the creamy avocado with this. Fritters were really good, I added lots of salt.

  • Pamsy on November 09, 2019

    Not too sure what to write as unlike other reviewers, I wasn't over the moon with this dish! AVOCADO - We're just not keen on smashed avocado, both felt that my usual avocado, chilli, tomato, coriander Salsa is much better, in every way! CORN CAKES - These were okay, needs lots of seasoning as noted by others. Easy to put together and quickish to cook. I also used the leftover batter the next day with fried eggs and grilled bacon for breakfast which made for a nice change. TURMERIC ROAST CHICKEN - I used a whole chicken but feel that I'd have enjoyed the dish much more if I'd used thighs. As I don't like English mustard I reduced that by 2/3 and subbed with French wholegrain which was fine. The spice paste was okay, nothing special. Overall this was quite a dry dish which chicken thighs would improve. I may make once more with alterations to see if it is any better. On the plate it wasn't an attractive looking dish but the Salsa would definitely brighten it up.

  • angrygreycat on October 25, 2018

    Made this for dinner tonight. Corn cakes definitely need salt and need to be cooked until very brown. Very easy and interesting to make as a combination. We enjoyed it and would have it again.

  • TrishaCP on September 02, 2018

    Overall, we enjoyed this dish. The corn cakes were the best part- they definitely need salt, and are best very well browned. (I used a red and a green serrano, and seeded, the heat was negligible. I would definitely use seeds next time.) The avocado was good too- the sherry vinegar was unusual to me with these types of flavors, but not unpleasant. I felt like I didn't like the taste of the mustard in the chicken here- I was dubious about it working with these types of flavors and I should have trusted my gut and omitted it. I would repeat this but with a different spice rub for the chicken.

  • sjwill82 on January 29, 2018

    The corn cakes were a little bland for my tastes but I did omit half the chilli as Anders doesn't like too much heat. Next time I would check for seasoning. Chicken tasted good but the next time I will apply a thinner layer of the butter as it seemed to go a bit 'cakey' Loved the avocado, the addition of sherry vinegar is different from my usual smashed avocado and it give it a real punch. Served corn cake batter leftovers with bacon and egg for brunch the next day.

  • Silverscreensuppers on August 09, 2016

    How funny, I'm the third person that made this as the first recipe from Diana's lovely book. I thought this was GREAT. The flavours complimented each other perfectly and it was a fun dish to cook with a friend. I really liked the fact I didn't have to think about what to have with the chicken - it's a whole menu on one page - brilliant!

  • paulabee on March 29, 2016

    Not my favorite- I just didn't love the flavor of this spice paste. Based on what was in my cupboard, I did end up using regular sweet paprika rather than the hot paprika that was called for, so perhaps my substitution was to blame. It was great as leftovers in the pumpkin laksa recipe in the same book though, but I will probably not make this chicken again, although the corn cakes were excellent!

  • danielh7645 on October 06, 2015

    This was also the first recipe I made from this book and loved it. Very simple and the fresh taste of the avocado works so well with the sweet corn cakes and spicy chicken. Fairly healthy too.

  • Fiona on April 15, 2015

    This is the first recipe I've made from this book - I hope the others are as good. Really simple to do and delicious flavours. Uses lots of spices but nothing is overpowering. It went beautifully with the smashed avocados. Instead of the corn cakes I served it with Ottolenghi's Sweet Potato Cakes from Plenty, which is a family favorite. I'll try it with the corn cakes next time.

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