Ingredients :
4 small chicken pieces
1/2 cup coriander leaves
1/2 cup mint leaves
2 tbsp garlic pieces
Salt to taste
2 tbsp lemon juice
1 tbsp fat free yogurt
1.5 tbsp black peppercorns
1 tsp coriander powder
Method :
Clean and pat dry the chicken thighs.
Crush the peppercorns in a mortar with a pestle.
Add the garlic pieces and crush these coarsely.
Place the mint and coriander leaves in the mortar and crush with the pestle to form a coarse paste.
Transfer to a bowl and stir in the coriander powder, lemon juice, salt and yogurt and Mix well.
Apply the marinade liberally on the chicken pieces and marinate for about an hour.
Pre-heat the oven to 375F.
Arrange the chicken pieces in an oven proof non-stick pan.
Cover with a tight fitting oven-proof lid, or cover securely with aluminum foil and Bake for 35 minutes.
Remove the pan from the oven, open the pan and cook on an open stove till all the liquids have dried up and the chicken pieces turn into a golden color.
Serve with salad.
4 small chicken pieces
1/2 cup coriander leaves
1/2 cup mint leaves
2 tbsp garlic pieces
Salt to taste
2 tbsp lemon juice
1 tbsp fat free yogurt
1.5 tbsp black peppercorns
1 tsp coriander powder
Method :
Clean and pat dry the chicken thighs.
Crush the peppercorns in a mortar with a pestle.
Add the garlic pieces and crush these coarsely.
Place the mint and coriander leaves in the mortar and crush with the pestle to form a coarse paste.
Transfer to a bowl and stir in the coriander powder, lemon juice, salt and yogurt and Mix well.
Apply the marinade liberally on the chicken pieces and marinate for about an hour.
Pre-heat the oven to 375F.
Arrange the chicken pieces in an oven proof non-stick pan.
Cover with a tight fitting oven-proof lid, or cover securely with aluminum foil and Bake for 35 minutes.
Remove the pan from the oven, open the pan and cook on an open stove till all the liquids have dried up and the chicken pieces turn into a golden color.
Serve with salad.
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