poultry - chicken, cream, ginger, bake, recipe
t=teaspoon T=tablespoon
These recipes are for your personal use only and may not be added in any form to archives other works.
Baked Chicken Raj
Chicken marinated in the Ginger Marinade, baked in a blend of creme fraīche and yoghurt, served on saffron rice. Very memorable!
Inspired by the Raj era in India.
serves 2 (marinate 8 hrs. to overnight)
preheat oven to 180°C
2 chicken legs with thighs or breasts
marinade for 2 legs with thighs
(4 pieces):
4 T. grated ginger
1 T. minced garlic
150 ml. creme fraīche
150 ml. yoghurt
1 t. finely ground
coriander (or powder)
salt, pepper
garnish:
chopped coriander
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 forgo the creme fraīche and yoghurt and replace with heavy cream.
All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be
added to any form of archive or other works of any kind. Contact the author for further information.
The Epicurean Table © 1999-2002 Patricia Conant