Name: Spicy chicken recipe
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 6 free-range corn-fed chicken drums and 4 thighs, with skin on and bone in; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon chilli powder; 1 teaspoon turmeric; 1 teaspoon ground cumin; 12 whole cardamom pods, split to release seeds; 1/4 teaspoon each ground cinnamon, ground cloves and ground mace; 1 1/2 teaspoon salt; 2 clove garlic, peeled and crushed; 3 tablespoon plain yoghurt

Spicy chicken recipe

This easy dish is even better if marinated overnight. Simply bring chicken to room temperature before cooking, then place in the oven! Remember to turn it during cooking, and you’ll have moist, tender, golden, spicy chicken.

Serves 8

Cook

45M

Marinate

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Ingredients

6 free-range corn-fed chicken drums and 4 thighs, with skin on and bone in

1/2 teaspoon freshly ground black pepper

1/2 teaspoon chilli powder

1 teaspoon turmeric

1 teaspoon ground cumin

12 whole cardamom pods, split to release seeds

1/4 teaspoon each ground cinnamon, ground cloves and ground mace

1 1/2 teaspoon salt

2 clove garlic, peeled and crushed

3 tablespoon plain yoghurt

Method

1.Rinse chicken thoroughly and pat dry with paper towels. Mix all the spices in a large bowl with salt, garlic and yoghurt. Add chicken and coat with spicy yoghurt. Marinate for at least 1 hour, but preferably overnight, covered and refrigerated.

2.Preheat oven to 180°C (fan forced).

3.Bring chicken to room temperature, then place in a large shallow roasting tin lined with baking paper. Bake for about 45 minutes, turning several times during cooking, especially towards the end.

4.Check that chicken is cooked all the way through, remove from oven and let rest for 30 minutes to 1 hour before serving – that’s when it is at its succulent and tender best!

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Ingredients

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