31
Spiced Chicken
Serves 4
This is a popular Indian dish, it is usually cooked on the bone and in a clay tandoor oven,
but a very hot oven will seal in the juices making the chicken very tender. Chicken legs are a
cheaper cut of meat than chicken breast fillets and they are juicy and more flavoursome.
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• ¼
teaspoon turmeric
• 1
½
teaspoon chilli powder
• 2” piece of root ginger, peeled
• 2 garlic cloves, peeled
• 175ml natural low fat yogurt
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 4 large skinless chicken legs
• Serve with salad leaves and lemon wedge
METHOD
1. Place the ingredients into the blending jar in the order listed except the chicken legs and
secure the blade. Place the blending jar onto the unit and select the single serve option
and blend until smooth.
2. Make two deep slits in the flesh of each piece of chicken; this will help the marinade
penetrate the chicken.
3. Place the chicken in a shallow dish and pour over the marinade, making sure all the
chicken is coated, cover and leave in the fridge for at least 3 hours or overnight if possible.
4. When you are ready to cook, remove the chicken from the fridge and transfer to an oven
proof dish, pre-heat the oven to 240°C/Gas mark 9.
5. Bake the chicken for 40 minutes or until the chicken is cooked all the way through and
brown on top.
6. Serve with a crisp mixed salad and lemon wedges.
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2017-05-31 9:19 AM