Chicken Lahori

Method

1. 1. Mix all the marinade ingredients on a deep plate, pounding well, then add the olive oil and mix in thoroughly.

2. TOP TIP

   You can use a pestle and mortar or even a food processor here, especially if you're making a big batch of the marinade.
3. 3. Put the chicken in the dish and rub this marinade all over, especially over the breast and legs. Cover and leave to marinade for no less than one hour, turning at least once. It can stay longer in the marinade if convenient.
4. 4. Line a baking tin with foil, put the chicken into the middle, then the marinade all over the breast and legs. Secure foil loosely at the top.
5. 5. Preheat oven to 200°C/400°F/Gas Mark 6 and put the bird in for half an hour, then lower heat to 180°c/350°F/gas mark 4 and continue cooking for another hour.
6. 6. Take out and roll back foil, then put back in oven so that the top and legs can brown – about 20 minutes is usually enough, but check that the lahori marinade is not drying up.
7. 7. Put onto a warm serving dish with the pan juices and serve with freshly boiled rice and wedges of lemon.

• Spring
• Autumn
• Winter
• Main Meals
• curry
• Theodora Fitzgibbon
• Pakistani food

Ingredients

• US
• METRIC

You'll Need