Last weekend we ate at one of our favourite winery/eateries, Innocent Bystander in Healesville. My husband had the Turmeric baked chicken. It was so impressive that we decided to try and recreate it for dinner on Tuesday night. We lacked some of the ingredients and substituted things here and there. It turned out fantastically- similar to theirs, but our own take.

A rough guide to Turmeric Chicken:

(to serve 4)

8 drumsticks

can of lentils, drained

8 cherry tomatoes, halved

1 small onion, finely sliced

1 zucchini, diced

turmeric

curry powder

salt

Pre-heat oven to 180’C

Mix equal quanties of turmeric and curry powder, add salt to taste. You need enough seasoning to coat all drumsticks. We needed to make two batches.

Coat drumsticks in seasoning and brown on the stove in olive oil. We browned the chicken in our cast iron casserole pot so it could go straight into the oven, but you could do it in a frying pan and transfer it.

Add the onion and brown, then add all other veggies to the pot, or transfer all ingredients to the casserole dish, add enough water to cover the ingredients and bake until the casserole has thickened and chicken is falling away from the bone (roughly 45 minutes).

Serve. I ate mine with a piece of naan bread. Yum!