This is an easy way to make spicy chicken which is even better when marinated overnight.
Simply bring chicken to room temperature before cooking, then place in the oven! Remember to turn it once or twice during cooking, and you’ll have moist and tender, golden and spicy chicken.
6 free-range corn-fed chicken drums and 4 thighs, skin and bone in (or 10 chicken drums)
½ tsp freshly ground black pepper
½ tsp chilli powder
1 tsp turmeric
1 tsp ground cumin
12 whole cardamoms, split open and seeds extracted
¼ tsp each ground cinnamon, ground cloves and ground mace
1½ tsp salt
2 cloves garlic, peeled and crushed
3 Tbsp plain yoghurt
3 Tbsp oil or ghee
1 Rinse chicken joints 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 190°C (375°F). 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 of cooking. Check that the chicken is cooked all the way though, remove from oven and let chicken rest for 30 minutes to 1 hour before serving – that’s when it is at its succulent and tender best!
Photography Aaron McLean http://www.aaronmclean.com