Dish type: Starter
Preparation and cooking time: 35 minutes & 2 hours marinating time
2 cloves garlic, chopped
100g fresh ginger, chopped
1 whole chicken, deboned and portioned or 10 pieces
Juice of 2 lemons
2 tsp salt
Handful of fresh thyme leaves
1 tsp ground turmeric
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp fenugreek seeds
Pinch of salt
Freshly ground black pepper
2 red chillies, deseeded
Handful of chopped coriander
250ml Rachel’s Greek Style Coconut Yogurt
Use fresh dill and slices of lemon
1)Begin by making a paste with the garlic and ginger and whiz them both in a food processor until finely chopped.
2)With the juice of the lemons and the garlic add the ginger paste and rub this all over the chicken, then add the salt and thyme leaves.
3) Leave the chicken to marinade for 1-2 hours or overnight if possible
4)Dry roast all the spices in a small frying pan until hot, shuffle the spices around so that they toast evenly and become fragrant.
5)Place these in a food processor alongside the chillies and fresh coriander to make a second paste. Stir in the yogurt. This is the second marinade
6)Rub the spiced yogurt marinade over the chicken and if possible leave for a further 30 minutes Meanwhile heat up the grill or barbeque
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