Serves : 4 – 6 servings
Ingredients :
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
- 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.
- 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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