Chargha-Style Spiced Roast Chicken Thighs
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Ingredients
- 8 bone-in chicken thighs
- 150 g natural yoghurt
- 4 garlic cloves
- 15 g fresh ginger, grated
- 2 tsp chilli powder
- 0.5 tsp ground turmeric
- 1 lemon
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 562 kcal
- Protein
- 45.8 g
- Carbohydrate
- 5.6 g
- of which sugars
- 3.7 g
- Fat
- 39.4 g
- of which saturates
- 10.1 g
- Fibre
- 1.8 g
- Salt
- 0.59 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Mix the natural yoghurt, garlic cloves, fresh ginger, chilli powder, ground turmeric and the juice of the lemon in a bowl.
- 2
Slash each chicken thigh a couple of times through the skin, then add to the marinade and turn to coat well.
- 3
Leave to marinate for at least 20 minutes, then arrange on a roasting tray and drizzle with the vegetable oil.
- 4
Roast for 35-40 minutes, until deeply golden and the juices run clear with no pink meat at the bone.
- 5
For extra colour, finish under a hot grill for 2-3 minutes until the edges char slightly.
- 6
Serve hot with naan and a simple salad.
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