Dunno about you, but i think meat is rather expensive.
Rob and i went food shopping a fortnight ago and boy did we get a shock at the till. A lot of our money had got on chicken pieces and fish. We’re big fans of meat and we kind of did this depressing walk home..realising that meat may have to be cut down a bit on our shopping lists.
We have other responsibilities now, Ash is getting bigger by the day and eating WAY more food.
So we just figured that we’d start to have a really good nice bit of free range, locally sourced meat, once a week.
I’d been working on a chicken marinade for a while, as my IBS seems to have calmed down a bit and allowed me to eat mild spices. Rob’s been very patient in putting up with my Houdini ways in the kitchen, but i’d finally raided the spice rack enough. ‘I think you’ve got it!’ he said, announcing it like i just found a cure for tinnitus or something.
I love grinding things in a mortar and pestle.
Putting in and mixing all the ingredients like a fricken Polyjuice potion, just makes me smile witch-ingly everytime.
This marinade is very simple, mild but full of flavour. One of those recipes that uses kitchen staples to their absolute best, and amazing for a midweek dinner, providing you prepare the chicken in advance.
Serve with a crispy salad or with a fragrant saffron basmati rice.
Spice is Nice Chicken
4 Meaty Chicken Thighs
3 Garlic Cloves (cut up finely)
1tsp Chili Flakes
3tsp Turmeric Powder
1 tbsp Cumin Seeds
2tsps Ground Cinnamon
Juice of 1 Lemon
1 White Onion
Salt and Pepper
6 Tablespoons of good quality Natural Yoghurt (and a bit more to dot on top)
Wash your chicken thighs under a cold tap and pat down with some kitchen paper. Put in a medium mixing bowl and set aside.
Pop your chopped garlic, chili flakes, turmeric powder, cumin seeds, cinnamon into a mortar and pestle. Grind until well combined. Gradually add bit by bit, the juice of 1 lemon until you have a nice vibrant mixture of lemony spice.
Cut up your white onion into big chunks and pop in the bowl with your chicken. Season your chicken with salt and pepper.
Add the Natural Yoghurt to the chicken.
Scrape in your spices onto the chicken.
Mix everything together with your hands well until everything is submerged in a lovely spicy sauce.
Put in the fridge for 4-6 hours.
Heat the oven onto 180 degrees and cook for 30-45 mins, dependent on the size of your chicken. Keep an eye on it as ovens vary, as it can get crispy quite fast.
Serve with rice or salad, with a huge dollop of yoghurt on top for good measure.