Baharat Spiced Chicken

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Posted on February 17, 2013
You can make Baharat very quickly at home - and it makes the best marinade for meat. Its curry flavour works brilliantly as part of an Indian mezze; with tomato and coriander salad, flatbread and a lentil curry for example. Served with some chutney and some natural (fat free) yoghurt, this would be a really fun dinner, not to mention a healthy and low cholesterol one!

Ingredients

  • 2 tbsp Baharat
  • 1 or 2 tbsp Olive Oil
  • 4 Cloves Crushed Garlic
  • Salt & Pepper

Whizz up your spices for Baharat Spice – see here for the full recipe

Get your butcher to joint the Free Range Chicken – and then rub in the Baharat spice and a tiny bit of Oil (skinless chicken is better – and lower in cholesterol)

Cover and marinate in the fridge – overnight is good, an afternoon will certainly do

When you want to cook – pre-heat the oven to 220˚c

Cook the Chicken joints for 20 minutes and then turn the oven down to 180˚c for 30 minutes – or until each of the pieces of Chicken are cooked through (no pink)

Leave them to rest for 10 or 15 minutes before serving

This was delicious with Pilav – also very good cold the next day with Flatbread and Lentil Curry

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