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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Chicken in Weeds Ingredients:
2 inches ginger |
300 ml water |
4 tablespoons vegetable oil |
8 chicken thighs |
1 onion |
5 garlic cloves |
200 g coriander |
1 chili |
1/2 teaspoon cayenne pepper |
2 teaspoons cumin |
1 teaspoon ground coriander |
1/2 teaspoon turmeric |
1 teaspoon salt |
2 tablespoons lemon juice |
Directions:
1. Put the ginger and 4tbsp water into a blender to make a paste. Heat the oil in a large heavy-based pan and brown the chicken in batches. Leave to rest on a plate.
2. Add the onion and cook for 10 minutes, adding the garlic, coriander, chilli, spices, and salt, and cook for a few minutes.
3. Pop the chicken back into the pan with any juices from the plate, and add the water and lemon juice. Put a lid on the pan and cook for 15 minutes. Turn the chicken, then cook for another 15 minute The chicken will melt off the bone when it's ready.
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