March 06, 2017 | Serves 4
For the Marinade:
- 3 Tablespoons of Greek Yoghurt
- Juice of Half a Lemon
- 1 Tablespoon of Olive Oil
- 3 Cloves of Garlic, Minced
- Thumb Size Piece of Ginger, Peeled
- 1 & 1/2 Teaspoons of Paprika
- 1 Teaspoon of Cumin
- 1 Teaspoon of Garam Masala
- 1 Teaspoon of Ground Coriander
- 1/2 Teaspoon of Turmeric
- 1/2 Teaspoon of Sea Salt
- 1/4 Teaspoon of Cayenne
4 Chicken Legs/Thighs/Breast - On The Bone, Skin On
This is such an easy recipe with insane flavour – there’s lots of gorgeous anti inflammatory spices and fresh garlic and ginger with loads of oomph. If you have the time, make it the day before and leave it in the fridge to marinade overnight, otherwise a few hours will do. I love serving it with Mango Chutney and Raita (recipes for both are in my book) and loads of my It’s Always Sunny Quinoa. In summer time you can cook it on the barbecue but the oven works great too.
Add all of the marinade ingredients to a bowl and mix well. Lay the chicken out on a tray or dish and cover it generously in the marinade. Use your hands to rub it in thoroughly. Cover it in and leave to marinate in the fridge overnight, or at least for an hour.
Preheat your oven to 180’C. When it’s hot, roast the chicken for about 45 minutes until starting to crisp and brown. Then turn it the grill setting at 220’C and cook for about 3-5 more minutes until starting to char. The chicken is cooked when the juices run clear.