Ingredients
- 5 cloves
- 2 dried guajillo chiles (if you cannot find these, then use 2 chiles de arbol, and much more paprika for color)
- 2 eco-friendly cardamom, husks discarded, seeds retained
- 1 black cardamom, husk discarded, seeds retained
- 1 teaspoon coriander seeds
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon fenugreek seeds
- 1 cup whole fat plain yogurt
- 1/4 cup peanut or canola oil
- two tablespoons malt vinegar or lime juice
- 1 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon paprika
- 1/4 teaspoon ground turmeric
- Pinch red pepper cayenne
- 8 cloves garlic clove, minced
- 2 -inch thumb ginger root, peeled and minced
- 1 packet boneless skinless chicken thighs (1 1/2 pounds usually)
- 1 teaspoon honey
- Salt and freshly ground pepper
- Handful of extra limes, for garnish
Directions
To help make the marinade, toast the cloves, whole chiles, both kinds of cardamom seeds, coriander seeds, fennel seeds and fenugreek seeds inside a cast-iron skillet until aromatic, 3 minutes approximately, trembling the pan. Then, pour the spices right into a spice grinder and grind them until you receive a fine powder.
In large bowl, whisk together the spice mixture you simply created using the yogurt, oil, malt vinegar. salt, ground cinnamon. paprika, turmeric. red pepper cayenne, garlic clove and ginger root until well combined. It ought to smell amazing! Taste and adjust with increased salt whether it needs it.
Reserve 1/3 cup from the marinade and hang aside you are will make a sauce using this reserved marinade.
Prick the chicken thighs having a fork. Add some thighs to all of those other marinade, and toss to coat. Marinate a minimum of one hour within the fridge, and also at most overnight.
When you are prepared to prepare, line a baking sheet with foil, and switch your broiler on. Place each chicken leg around the baking sheet, ensuring each is coated using the marinade. but is not swimming inside it. Prepare the chicken thighs underneath the broiler until beginning to blacken, about a few minutes. Then turn the oven to 350, and prepare until a meat thermometer placed within the meatiest area of the leg registers 160 levels F, another ten minutes. Remove in the oven.
As the chicken is cooking, pour the reserved marinade right into a small saucepan. together with 1/2 cup water and also the honey. Provide a light boil over medium-low heat, whisking constantly. Taste and season with pepper and salt. Remove in the heat and pour right into a normal size bowl or gravy boat for serving.
Serve the chicken thighs on the platter having a fresh squeeze of lime along with a drizzle from the sauce.
Recipe thanks to Aarti Sequeira