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Baked Moroccan Chicken

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Ruhana Ebrahim
MASTER CHEF
RUHANA EBRAHIM

Interior Decorator by profession, recreational baker- Food Author of Oh My Cupcakes! (Another book o ...

RUHANA EBRAHIM'S RECIPES

INGREDIENTS

Rec cred: ruhana ebrahim
Pic cred: @ruhanas_kitchen

Ingredients:
1 chicken (disjointed)
1 teaspoon salt
1 tablespoon ground garlic
1 teaspoon group ginger
1⁄2 tablespoon red chilli paste
1⁄2 teaspoon lemon pepper
1 teaspoon chilli powder
1⁄2 teaspoon mustard powder
1 teaspoon sugar
Zest of 1 lemon
Juice of 1 lemon (reserve)
1⁄4 teaspoon Elachi (cardomom) powder
1⁄4 teaspoon nutmeg powder
1⁄4 teaspoon cinnamon powder
Few saffron threads
2 drops saffron essence
1⁄4 cup yoghurt
4 tablespoon tomato puree or 1 satchet tomato paste.
2 tablespoon oil.

METHOD

Marinate chicken (do not add lemon juice) and bake for 40min in preheated oven at 180degC, turning chicken once half way through.
Remove foil, drizzle over fresh lemon juice and dot with butter, place under grill to charr and for sauce to thicken.

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