Chef Atul Kochhar shares his recipe for these spicy, vibrant and tangy chicken legs which are sure to go down a storm.
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Ingredients
- 12 free-range chicken pieces (mixed thighs and drumsticks)
- Juice 1 lemon, plus wedges to serve
- Watercress leaves to serve
- 1 tsp ground cumin
- 1 tbsp ground coriander
- 2 tsp ground turmeric
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- 1 tsp black pepper, crushed
- 1 tsp kashmiri chilli powder or a mild chilli powder (see Know-how)
- ½ tsp fenugreek seeds,
- crushed
- 1 tsp mustard powder
- 1 tsp sweet paprika powder
For the marinade
- 3 tbsp garlic paste
- 3 tbsp lemon juice
- ½ tsp salt
- 2 tbsp cold-pressed rapeseed oilor sunflower oil
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Method
- Combine the spice mix ingredients (see Make Ahead).
- Mix all the marinade ingredients together along with 1-2 tbsp of the spice mix. Rub on the chicken and leave to marinate for 1 hour. Heat the oven to 200°C/180°C fan/gas 6.
- Put the chicken in a roasting tray, transfer to the oven and cook for 15 minutes, then baste with any juices/marinade in the tray and cook for 15 minutes. Remove, leave to rest for 5 minutes, then serve with lemon wedges and watercress.
Nutrition
- 337kcals Calories
- 20.2g (3.9g saturated) Fat
- 35.1g Protein
- 2.4g (1.6g sugars) Carbs
- 2.5g Fibre
- 1.4g Salt
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