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Recipe for :

Baked Chicken Raj
 

This recipe comes from The Epicurean Table which is run by Patricia Conant Webb.

Now living in Spain, Patricia describes her love of good food and cooking as follows:

"My culinary style is influenced by my travelling lifestyle and epicurious approach to foods of my host countries when I lived or travelled to them. I lean most heavily toward the Mediterranean cuisine, Belgian and in general European ways with food.

My deep appreciation for Near and Middle Eastern foods stems from having spent much time and research in such countries.

Over 30 years ago, and unbeknownst to me at the time, I began my quest to quench my epicurious palate. Curious about flavours, food, possibilities and influenced by my travels, I Iistened to my palate, experimented, and created my recipes. Out of a collection of barely legible notes developed a database which has grown into a book. This web site was created to share with whomever passes by, samplings of those recipes created at the Villa".

Patricia has kindly given permission for some of her recipes to be reproduced on Hub-UK but if you want to see more as well as read some of her informative articles you will need to have a look at the web site <click here>

Chicken marinated in a Ginger Marinade, baked in a blend of creme fraîche and yoghurt, served on saffron rice. Very memorable! Inspired by the Raj era in India.

Ingredients

2 chicken legs with thighs or breasts

Marinade:
4 T. grated ginger
1 T. minced garlic
150 ml. creme fraîche
150 ml. yoghurt
1 t. finely ground coriander seed (or powder)
salt, pepper

Garnish:
chopped fresh coriander

Method
  • Remove skin from chicken, wash and pat dry.
  • With a sharp knife, score into the meat, not entirely to the bone. (Two cuts per piece, three for a large breast if white meat is preferred.)
  • Mix the marinade and rub into the chicken, especially into the scored meat.
  • Refrigerate at least 8 hours - I prefer overnight.
  • Allow to come to room temperature before placing in the hot oven.
  • Bake for 30 minutes covered and a further 30 to 40 minutes uncovered. (If using only chicken breasts, bake covered 15 minutes and 15-20 minutes uncovered)
  • Garnish with chopped coriander leaves or parsley and serve with saffron rice.

Note:

You can replace the creme fraîche and yoghurt with heavy or double cream.

Serves 2

Patricia Conant Webb


<click here>

All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author.
The Epicurean Table © 1999-2002 Patricia Conant Webb

 

 
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