Chicken Baked With Ginger and Black Pepper |
|
 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
|
I've had this clipped from a Tesco in store magazine for over 10 years. Finally I am recording it so that I don't lose it! Part of an Indian menu from Madhur Jaffrey. Ingredients:
6 tablespoons lemon juice |
1 tablespoon salt |
2 teaspoons fresh ginger, peeled and grated finely |
2 teaspoons ground black pepper |
1 tablespoon ground coriander |
1 tablespoon cumin |
1 tablespoon paprika |
1 teaspoon cayenne pepper |
1 teaspoon ground turmeric |
1 1/4 kg chicken legs with thigh |
3 tablespoons vegetable oil |
Directions:
1. In a large bowl combine lemon juice, salt, ginger, black pepper, coriander, cumin, paprika, cayenne and turmeric. Mix well.
2. Add chicken pieces and toss to coat. Cover chicken and set a side in fridge a minimum of 3 hours, maximum of 24.
3. Preheat oven to 200 degrees C, 400 degrees F, gas mark 6.
4. Arrange chick npieces on a baking tray, skin side down. Brush with oil.
5. Bake in centre of oven 20 minutes. Turn pieces over and cook a further 25 minutes until chicken is tender, basting 3-4 times.
6. Transfer to a warmed serving plate.
|
|