Ingredients
-
6
-
1
-
2
-
2
-
1
-
1
-
1
-
1
-
1
-
1 1/4
-
-
-
-
-
Directions
Chicken Baked With Ginger and Black Pepper,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.,We really enjoyed this flavourful chicken. Smelled fabulous as it cooked too. We like our chicken a bit crunchier so turned one extra time and baked about 20 minutes longer. Will definitely be making again. Thank you for sharing this recipe.,This is good. I reduced the cayenne to 1/2 a teaspoon (figured we could use more next time, but couldn’t take it out if it was too hot this time) and added a big clove of garlic. 1/2 a teaspoon of cayenne was perfect for us.I don’t have an oven so cooked this in my electic frying pan with the lid on. I only used drumsticks (no thigh) and cooked them slowly for about 1 hour.
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Steps
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1
Done
|
In a Large Bowl Combine Lemon Juice, Salt, Ginger, Black Pepper, Coriander, Cumin, Paprika, Cayenne and Turmeric. Mix Well. |
|
2
Done
|
Add Chicken Pieces and Toss to Coat. Cover Chicken and Set a Side in Fridge a Minimum of 3 Hours, Maximum of 24. |
|
3
Done
|
Preheat Oven to 200 Degrees C, 400 Degrees F, Gas Mark 6. |
|
4
Done
|
Arrange Chick Npieces on a Baking Tray, Skin Side Down. Brush With Oil. |
|
5
Done
|
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
Done
|
Transfer to a Warmed Serving Plate. |
