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Garlic & red chilli chicken Recipe

Written on Sunday, July 31, 2016 | 2:44:00 PM



Serves : 4 – 6 servings 

Ingredients : 
- CHICKEN LEGS 6 whole, 3 cut into drumstick and thigh – alternatively, divide all into drumstick and thigh, then cut each piece in half

- LIME JUICE from 1 lime

- SALT AND FRESHLY GROUND BLACK PEPPER

FOR THE MARINADE
- THICK GREEK YOGURT 4–5 tablespoons

- GARLIC 8–9 cloves, finely crushed

- RED CHILLI POWDER 2 heaped teaspoons

- GROUND CUMIN 1 teaspoon

- SEA SALT 1 heaped teaspoon

- EXTRA VIRGIN RAPESEED OIL 2 tablespoons

TO SERVE
- CHICKPEAS WITH SPINACH

- BREAD, RICE OR BOILED POTATOES

Preparation Method :
- Make 1 or 2 slashes in each chicken piece. Combine the marinade ingredients in a bowl and mix well. Add the chicken and work the marinade into it. Cover and chill overnight, or for at least 2–3 hours.

- Preheat the oven to 230°C/450°F/Gas Mark 8 or light a barbecue.

- Transfer the marinated chicken to a flameproof casserole dish, cover tightly with a lid and place on the hob over a medium heat for 5–6 minutes without opening. Take off the lid and stir well, then cover again and cook for another 8–10 minutes.

- If oven-cooking the meat, place the dish in the oven for a further 15–20 minutes. After this time, check to see if the chicken is cooked by piercing a thin knife into a drumstick at the thickest point. If the juices run red, cook for a few more minutes and then try again. When done, arrange the chicken skin-side up and place under a hot grill to give it a good colour.

- If barbecuing the meat, transfer it piece by piece, skin-side down, to the barbecue rack and cook, turning once or twice, for 10–12 minutes or until cooked through.

- Season the browned chicken with salt and pepper to taste, then squeeze the lime juice over it.

- Serve with Chickpeas with Spinach plus some bread, rice or boiled potatoes. The meat juices can be mixed into the rice or potatoes just before serving.




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