YOGURT BAKED CHICKEN

 

YOGURT BAKED CHICKEN

 

Serves 6

Syn Free

450g FF Greek yoghurt
1 small onion, chopped
Juice of half a lemon
2.5cm piece of root ginger, peeled and chopped
Half a fresh green chilli, deseeded and chopped
1 tsp. ground turmeric
2 tsp. ground cumin
Quarter to half tsp. cayenne pepper
Half tsp. ground cardamom
1.1kg skinless chicken pieces, scored

Put all the ingredients, except the chicken, into a food processor with a pinch of salt and blend until smooth.
Mix the chicken into the yoghurt mix, in a large bowl, ensuring all pieces are covered.
Marinade for about 8 hours or, if possible, overnight in the fridge, covered.
Preheat the oven to 220C/Gas 7.
Line a shallow oven tray with foil and set a rack over it. The one from the grill will do.
Remove the chicken from the marinade, shaking off any excess.
Lie the chicken on the rack, meatiest side up, and bake for 20-25 minutes, turning once, or until thoroughly cooked through. Make sure the juices run clear.

Lovely with rice and roast veg. This is quite a mild taste so, obviously spice it up to meet your tastes. I sometimes add in some garlic or up the cayenne.