I love chicken with the skin on, all crispy and juicy and tender. Love it. Don’t love the extra calories though and that’s why I do love the following recipe.
Based on a Madjur Jaffrey recipe, these chicken legs and thighs are thickly coated in a spiced onion mixture and roasted until crispy. The onions taste divine, form a wonderful crust and keep the chicken inside lovely and tender.
Spiced Onion Crusted Chicken(Based on a recipe from The Essential Madhur Jaffrey)
8 chicken pieces (legs and thighs), skin cut off
2 medium onions, chopped very roughly
3 garlic cloves
1 tblspn chopped ginger
1/4 tspn chilli powder
1 tblspn cumin powder
1 tblspn coriander powder
1/2 tspn turmeric
1 tspn salt
Pinch of pepper
3 tblspn vinegar (white or wine or cider – not malt or balsalmic)
Big glug of olive oil
- For the best results this need to marinate overnight. In a food processor, whizz together the onion, spices, seasoning, vinegar and oil. Pour all over the skinned chicken pieces and cover. Leave in the fridge overnight.
- Preheat oven to 200 oC (maybe a bit more if non-fan oven). Place the chicken pieces on a tray well spaced out and spoon any extra marinade over the top. They should look like this:
- Roast for 40 mins, until onion mariande is golden and crisp.
- Let cool for 10 mins before eating.