Spiced Onion Crusted Chicken

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.

Try it.

Really.

Spiced Onion Crusted Chicken(Based on a recipe from The Essential Madhur Jaffrey)

(serves3-4)

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.