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Brilliant Bandari Chicken
Bandari’s a kind of Iranian music, and with these herbs and spices we reckon you’ll be dancing round the kitchen. For an easy supper, serve with a big salad and a herby bowl of bulgar wheat.
Ingredients
- 4 chicken thighs
- Sea salt
- Freshly ground pepper
- 1 tsp ground or 1 tbsp of freshly grated turmeric
- 1 tsp of ground cumin
- ½ tsp of ground coriander
- ½ tsp of cinnamon
- 1 tbsp of freshly grated ginger
- 200g natural yogurt
- A large handful of fresh dill and/or coriander leaves, plus extra to garnish
Prep: 15 mins | Cook: 35 mins
Method
1. Preheat your oven to 200°C/Fan 180°C/Gas 6.
2. Set the chicken thighs in a snug baking dish. Season well with salt and pepper.
3. Mix the spices and fresh ginger in a dish with the yogurt. Finely chop the herbs and stir them through. Massage the yogurt mixture into the meat. Marinate for at least 30 mins (overnight is ideal but not essential).
4. If you’ve marinated the meat in the fridge overnight, bring the meat back up to room temperature before roasting it in the centre of the oven.
5. Cook for 35 mins, or till the meat is golden on top and cooked through. Test by piercing the thickest part of the meat. Press to see if the juices run clear. If not, cook a little longer till they do.
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(£1.56 per 100g)
This price is an average and may vary with weight -
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(51p per 100g)
Gold winner at Taste of the West 2022
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