Chicken Thighs and Drumstick
Discussion
Got the ingredients for this in the fridge at the moment - stolen from Madhur Jaffrey.
Kenyan Coriander chicken.
Blitz a load of ginger, about 6 cloves of garlic and a little water into a paste. Spead over a load of skinned (important) thighs and drumsticks and leave overnight.
Blend a couple of diced tomatoes, a BIG bunch of fresh coriander, a couple of hot chillis, a little water and salt until its a runny green liquid.
Throw the chicken and marinade into a hot oiled pan and cook for about 10 minutes, turning. Add the green stuff and cook until the oil separates - about another 10. Then chuck in half a big tub of yoghurt and cook for another 5 minutes.
Consume.
Kenyan Coriander chicken.
Blitz a load of ginger, about 6 cloves of garlic and a little water into a paste. Spead over a load of skinned (important) thighs and drumsticks and leave overnight.
Blend a couple of diced tomatoes, a BIG bunch of fresh coriander, a couple of hot chillis, a little water and salt until its a runny green liquid.
Throw the chicken and marinade into a hot oiled pan and cook for about 10 minutes, turning. Add the green stuff and cook until the oil separates - about another 10. Then chuck in half a big tub of yoghurt and cook for another 5 minutes.
Consume.
Simple one: Saffron chicken
Grate several onions into a seive and drain/press out as much water as you can.
Steep a generous amount of saffron dust into a glass and add a tablespoon of water. Leave for twenty minutes.
Mix onion and a one litre carton of thick yoghurt into a bowl. Add the saffron, a little black pepper and a few drops of lime juice to the mix. add salt if you want and a small amount of grated ginger and a smidge of chilli powder or some kind of chill sauce.... a really tiny amount just for warmth to compliment the ginger.
Throw in the chicken thighs / drumsticks and leave for at least two hours or preferably overnight.
Stick in oven and cook for 40 minutes or until done. Prep time about 45mins.
Eat with a sticky fragrant rice such as Jasmine.
Grate several onions into a seive and drain/press out as much water as you can.
Steep a generous amount of saffron dust into a glass and add a tablespoon of water. Leave for twenty minutes.
Mix onion and a one litre carton of thick yoghurt into a bowl. Add the saffron, a little black pepper and a few drops of lime juice to the mix. add salt if you want and a small amount of grated ginger and a smidge of chilli powder or some kind of chill sauce.... a really tiny amount just for warmth to compliment the ginger.
Throw in the chicken thighs / drumsticks and leave for at least two hours or preferably overnight.
Stick in oven and cook for 40 minutes or until done. Prep time about 45mins.
Eat with a sticky fragrant rice such as Jasmine.
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