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Thursday
Aug272009

Swahili Chicken

 

 

This is a real great blend of flavors.  When I looked at the recipe I thought it would be delish and it was.  Soph, my daughter, loved it.  I always know a hit when it goes to school the next day for lunch!

At first glance it might look like there’s an over abundance of certain ingredients (like garlic) but not so.  Baking the chicken covered and in a relatively low temp oven produces and well rounded rich sauce (perfect for rice).  It’s a dead easy dish with big taste! 

 

Serves 6

Ingredients

3 chicken breasts, on the bone and with skin

3 leg and thigh portions, with skin

1 4 inch piece of ginger, peeled and grated

10 -12 cloves of garlic, peeled and smashed (about 1 head)

4 teaspoons turmeric

2 tablespoons paprika

1-teaspoon ground cinnamon

4 teaspoons ground cumin

2 tablespoons ground coriander

3 teaspoons red pepper flakes

Juice of 2 lemons

4 tablespoons canola oil

3 tablespoons honey

1-cup plain yogurt

 

Place chicken pieces in a dish large enough to hold them in one layer.  In a medium bowl mix together the ginger, garlic, turmeric, paprika, cinnamon, cumin coriander and pepper flakes.  Add the lemon juice, oil, honey and yogurt.  Whisk together and pour over chicken making sure each piece is covered and coated on both sides.  Cover and refrigerate for at least 4 hours or overnight turning the pieces occasionally. 

Preheat oven to 300°F.

Transfer chicken and marinade to a shallow ovenproof baking dish.  Cover with foil and bake for 45minutes.  Remove foil and bake uncovered for an additional 30 minutes.  Serve with plain steamed rice.

 

It’s All Delicious Notes:  I adapted this recipe from 200 Curries by Sunil Vijayakar.  Also, you could easily grill this chicken and/or substitute the yogurt for coconut milk...just a thought.  One other thing, this picture doesn't do the dish justice.

 

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