This is a delicious recipe which I cooked last week for my friends wedding anniversary. As usual I rushing and didn’t have time to marinate the chicken over night but it still came out tasting really good. I used chicken quarters on the bone, I started them in the oven and then gave them some colour by finishing them off on the BBQ. The chicken was really moist and tender and I served it with an assortment of salads and cumin-crushed new potatoes.
What you will need
Thumb size piece of root ginger peeled and roughly chopped
3 garlic cloves
2 tbsp vegetable oil
1lemon, juice of
I large chicken jointed into 4 or eight pieces
250g (9oz) Greek or ordinary yogurt
1tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp ground paprika
1/2 tsp ground chilli powder
1/2 tsp fennel seeds
Small handful coriander leaves, chopped
1lime cut into wedges
How to make your spiced chicken
1. In the small bowl of a food processor, blitz the ginger, garlic and vegetable oil until you have a smooth paste. Add the juice of 1/2 lemon, season and rub all over the chicken; leave to marinate in the fridge for at least an hour or overnight.
2. Next mix together the remaining ingredients except the coriander and lime. Toss with the chicken and marinate again in the fridge for at least an hour, or overnight.
3. When ready to cook, preheat the oven to 200°c, gas mark 6. Roast the chicken for 35 – 40 minutes until cooked through, the juices run clear and no pink meet remains. You can also roast for 30 minutes, then finish cooking on the BBQ. Scatter over the coriander and serve with the lime wedges.
This recipe is from Master Chef winner Dhruv Baker.