Spiced Chicken
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Serves:
-
2
ingredients
- 2 partly boneless chicken breasts, skin on
- 1⁄2 teaspoon sea salt
- 1 clove garlic
- 1 teaspoon ground ginger (rounded)
- 1 teaspoon ground turmeric (rounded)
- 1 tablespoon peanut oil or 1 tablespoon other flavourless oil
- 1 small onion, chopped
- 7 ounces full fat creme fraiche or 7 ounces low-fat creme fraiche
- 1 tablespoon curry powder (heaped)
- 3 -5 sprigs coriander, to garnish
directions
- Preheat oven to 350*F, (180*C).
- Begin by placing the salt in a mortar and crush it quite coarsely, then add the garlic and, as you begin to crush it and it comes into contact with the salt, it will break down into a purée.
- Next, add the ground ginger, turmeric and the oil, and using circular movements, really work all the ingredients together until you have a thick brown paste.
- Next, scatter the chopped onion in the middle of a small roasting tin and then, holding one of the chicken breasts in your hand and using a spatula, smear half of the paste over both sides of the chicken breast and then place it on top of the onion before doing exactly the same with the other.
- Now transfer the tin to the oven and cook the chicken on the middle shelf for 30 minutes.
- Meanwhile, in a jug, whisk together the crème fraîche and the curry powder.
- Then, when the chicken has had its cooking time, spoon the crème fraîche over the chicken breasts and cover the tin with foil before returning it to the oven for a further 30 minutes.
- I like to serve this with spiced basmati rice and add a few coriander sprigs for a garnish.
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RECIPE SUBMITTED BY
MarieRynr
Chester, 0