Spicy Baked Chicken
Ready In: 45 mins
Serves: 6
Ingredients
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 teaspoon chili powder
- 1 tablespoon turmeric
- 1 1⁄2 teaspoons fresh ground black pepper
- 2 teaspoons salt
- 4 garlic cloves, mashed
- 6 tablespoons lime juice
- 1500 g chicken pieces
- 3 tablespoons vegetable oil
- 2 fresh red chilies, sliced
- fresh coriander, leaf
Directions
- Combine the ground cumin, paprika, chili powder, turmeric, black pepper, salt, garlic and lime juice in a bowl. Score the chicken pieces and add to the bowl. Mix well ensuring all the chicken pieces are coated and the marinade has seeped into the scores.
- Cover the bowl with cling film and leave in the refrigerator for at least 3 hours (overnight would be preferable).
- Preheat the oven to 220 degC.
- Take out the chicken and shake any excess marinade from the pieces. Place the pieces in a shallow baking dish in a single layer and brush over the oil. Bake in the oven for 15 minutes basting once. Turn the chicken pieces over, baste and bake for a further 15 minutes, basting once.
- Remove the chicken, garnish with the fresh chilies and or coriander leaf, and serve.
- [As an alternative to baking, the chicken may be cooked on a charcoal barbeque brushing on a little of the oil regularly].
- * The quantities of paprika and chili powder may be adjusted to taste but the total quantity should remain the same.
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