Fenugreek chicken thighs

This Ottolenghi recipe creates a lot of smoke, which adds to the magic of this easy yet exotic chicken dish.

Ingredients

12 chicken thighs, skin on, bone in
300ml double cream
2 garlic cloves, crushed
5cm piece fresh ginger, peeled and finely chopped
1 ½ tsp ground ginger
1 tsp ground turmeric
2 ½ tbsp dried fenugreek leaves (or ½ tsp ground fenugreek)
½ tsp ground cardamom
1 ½ tsp ground cumin
2 tsp ground coriander
1 tsp chilli flakes
2 tbsp lime juice
2 tsp lime zest
Salt

Method

Note: dried fenugreek leaves can be found online or in any Indian grocer. If you prefer leaner chicken, simply replace thighs with skinless breasts which also take half the time to cook.

Pour cream into a deep bowl with a teaspoon of salt and everything else other than the chicken. Blitz with a hand-held blender until the cream starts to thicken; be careful not to over-mix or it will split. Pour over the chicken, and use your hands to coat it all over, cover and leave in the fridge to marinate for at least 6 hours, ideally overnight.
Heat the oven to 200°C. Put a griddle pan on high heat and ventilate your kitchen. Lift the chicken out of its marinade, scraping off as much cream as you can. Add a quarter-teaspoon of salt to the marinade and set aside. When the pan is hot, add the chicken skin side down and grill for two mins, turning halfway through so it chars on both sides.
Transfer to a high sided baking tray, then spoon the marinade and roast for 25 mins, until the meat is cooked through and browned. Leave to set for a few mins before serving. Suggest to serve with a potato salad and greens.

Recipe by Ottolenghi

Fenugreek chicken thighs

This Ottolenghi recipe creates a lot of smoke, which adds to the magic of this easy yet exotic chicken dish.

6 servings

45 mins

25 mins

Ingredients

12 chicken thighs, skin on, bone in
300ml double cream
2 garlic cloves, crushed
5cm piece fresh ginger, peeled and finely chopped
1 ½ tsp ground ginger
1 tsp ground turmeric
2 ½ tbsp dried fenugreek leaves (or ½ tsp ground fenugreek)
½ tsp ground cardamom
1 ½ tsp ground cumin
2 tsp ground coriander
1 tsp chilli flakes
2 tbsp lime juice
2 tsp lime zest
Salt

Method

Note: dried fenugreek leaves can be found online or in any Indian grocer. If you prefer leaner chicken, simply replace thighs with skinless breasts which also take half the time to cook.

Pour cream into a deep bowl with a teaspoon of salt and everything else other than the chicken. Blitz with a hand-held blender until the cream starts to thicken; be careful not to over-mix or it will split. Pour over the chicken, and use your hands to coat it all over, cover and leave in the fridge to marinate for at least 6 hours, ideally overnight.
Heat the oven to 200°C. Put a griddle pan on high heat and ventilate your kitchen. Lift the chicken out of its marinade, scraping off as much cream as you can. Add a quarter-teaspoon of salt to the marinade and set aside. When the pan is hot, add the chicken skin side down and grill for two mins, turning halfway through so it chars on both sides.
Transfer to a high sided baking tray, then spoon the marinade and roast for 25 mins, until the meat is cooked through and browned. Leave to set for a few mins before serving. Suggest to serve with a potato salad and greens.

Recipe by Ottolenghi