A quick tasty recipe. The chicken can be prepared ahead and marinated, ready for putting in the oven.
When baked, chicken can be sliced and served on a wooden board, ready for putting into wraps with lettuce or cucumber strips, drizzled with yogurt. Or served with spiced-up veggy rice.
Ingredients
1 dessertspoon ready-made sweet chilli sauce or mango chutney
2 tsp ready-made curry powder [I added some chili powder of course!]
1 tsp ground cumin
3 garlic cloves, crushed to a paste with the edge of a knife
1 dessertspoon ginger syrup (from a jar of stem ginger) [I used fresh chopped ginger]
1 tbsp plain yogurt
8 chicken thighs, skin on, bone in, skin scored several times with a sharp knife [I used skinless and boned]
Method
1. For the spiced chicken, in a large dish, mix together all of the spiced chicken ingredients, except the chicken thighs.
2. Add the chicken thighs and turn to coat them in the marinade, rubbing the marinade into the scored chicken skin using your hands.
3. Cover the dish and chill in the fridge until needed, or ideally overnight.
4. When the chicken has marinated, preheat the oven to 200C/400F/Gas 6.
5. Arrange the marinated chicken thighs on a baking tray, leaving a little space between each thigh. Spoon teaspoons of the remaining marinade over the chicken thighs.
6. Transfer the chicken thighs to the oven and cook for 12-15 minutes, or until crisp and beginning to blacken.
7. Reduce the oven temperature to 180C/350F/Gas 4 and continue to cook the chicken thighs for a further 15-20 minutes, or until the chicken is dark golden-brown and completely cooked through.
Ingredients
1 dessertspoon ready-made sweet chilli sauce or mango chutney
2 tsp ready-made curry powder [I added some chili powder of course!]
1 tsp ground cumin
3 garlic cloves, crushed to a paste with the edge of a knife
1 dessertspoon ginger syrup (from a jar of stem ginger) [I used fresh chopped ginger]
1 tbsp plain yogurt
8 chicken thighs, skin on, bone in, skin scored several times with a sharp knife [I used skinless and boned]
Method
1. For the spiced chicken, in a large dish, mix together all of the spiced chicken ingredients, except the chicken thighs.
2. Add the chicken thighs and turn to coat them in the marinade, rubbing the marinade into the scored chicken skin using your hands.
3. Cover the dish and chill in the fridge until needed, or ideally overnight.
4. When the chicken has marinated, preheat the oven to 200C/400F/Gas 6.
5. Arrange the marinated chicken thighs on a baking tray, leaving a little space between each thigh. Spoon teaspoons of the remaining marinade over the chicken thighs.
6. Transfer the chicken thighs to the oven and cook for 12-15 minutes, or until crisp and beginning to blacken.
7. Reduce the oven temperature to 180C/350F/Gas 4 and continue to cook the chicken thighs for a further 15-20 minutes, or until the chicken is dark golden-brown and completely cooked through.
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