Marinated Chicken Thighs with Fenugreek and Ginger

• μερίδες: Serves 6
• χρόνος ενεργούς προετοιμασίας: 10 min
• συνολικός χρόνος: 40 minutes

Υλικά

300ml double cream

2 garlic cloves, peeled and crushed

5cm piece fresh ginger, peeled and finely chopped

1½ tsp ground ginger

1 tsp ground turmeric

2½ tbsp dried fenugreek leaves, or ½ tsp ground fenugreek

½ tsp ground cardamom

1½ tsp ground cumin

2 tsp ground coriander

1 tsp chilli flakes

2 tbsp lime juice

2 tsp lime zest

12 skin-on, bone-in chicken thighs (about 1½kg)

fine sea salt

Οδηγίες

Put everything bar the chicken in a deep bowl, add a teaspoon of salt, then, using a handheld blender, blitz just until the cream starts to thicken – be careful not to overmix or the mixture will split (if it does split, add a little more cream and mix again to bring it back together). Pour the cream mix over the chicken and, using your hands, toss well to coat. Cover and put in the fridge to marinate for at least six hours, and ideally overnight.

Heat the oven to 200C (180C fan)/390F/gas 6, then put a ridged griddle pan on a high heat and ventilate the kitchen (alternatively, cook the chicken on a barbecue). Lift the chicken out of its marinade and scrape off as much of the cream mix as you can. Stir a quarter-teaspoon of salt into the marinade left in the bowl and put it to one side.

When the griddle pan is good and hot, lay in the chicken skin side down and cook for two minutes, turning once halfway, so it chars on both sides. Transfer the chicken to a large, high-sided baking tray, then spoon all the reserved marinade over the top. Roast for 25 minutes, until the meat is cooked through and browned, then remove and leave to rest for a few minutes before serving.