Use some colourful Asian spices to make this recipe which is especially good to eat even on a wet summer day. For a sunny day, you could let it get cold and make it into a picnic. Either way it is particularly good with Saffron Quinoa as a healthy option or some Basmati rice (less healthy). Add a salad of cucumbers and red onion, some spiced pear or mango chutney and or some yogurt with garlic and mint to complete the meal – see below for Sherbhert links and details.
You need to allow at least 4 hours marinating time but better still start it a day before you need it and let the chicken marinate for 24 hours.
For 4-6
2 tbsp rapeseed oil
2 pinches of dried red chilli flakes
2 large cloves garlic, peeled and crushed
1 tsp cumin seeds
1 tsp fennel seeds
1 tbsp turmeric
1 tbsp soft dark brown sugar
2 tbsp rice or white wine vinegar
2 tbsp tomato paste
A generous pinch of sea salt flakes
5 tbsp cold water
4 to 6 free-range chicken drumsticks (with bones in)
4 to 6 free-range chicken thighs (with bones in)
A little rapeseed oil to grease
A medium bunch of fresh coriander
To eat with the chicken:
Saffron Quinoa or Oven Baked Basmati Rice
Marinated Cucumber and Red Onion Salad
A few tablespoons of Greek-style yogurt flavoured to your taste with some crushed garlic and some chopped fresh mint.
To make the spice marinade and to marinate the chicken.
Heat the 2 tablespoons of rapeseed oil in a small, sturdy pan over low heat.
Stir in the chilli flakes, crushed garlic, cumin seeds, fennel seeds, turmeric, sugar, vinegar, tomato paste and water and cook together for 5 minutes, stirring from time to time.
Remove the pan from the heat and let the mixture get completely cold.
Put the chicken drumsticks and thighs in a large plastic food bag and add the cooled spice mixture. Manipulate the chicken so that it gets completely covered with the spice mixture. Tie or seal the bag and store it in the fridge for at least 4 hours or, preferably, overnight.
To cook the chicken.
Preheat the oven to 180c.
Grease a baking tray with a little rapeseed oil.
Put the chicken and marinade on the tray in one layer and bake it in the preheated oven for 30-40 minutes or until the juices from the thickest part of the chicken run clear, not pink, when pierced with a sharp knife.
Chop the fresh coriander and scatter it over the chicken before having it with some of the side dishes.
