Embrace the cozy vibes of the season with this quick and delicious midweek chicken dinner recipe by Nigel Slater.
Start by making a flavorful spice paste using ground coriander, cumin, caraway seeds, garlic, roasted red pepper, tomato puree, sherry vinegar, red chili, smoked paprika, and olive oil.
Coat boned chicken legs with the paste and let them marinate for half an hour before grilling until crisp and tender. Serve the chicken with thick yogurt and mint leaves, alongside a simple salad of buttery leaves dressed with olive oil and red wine vinegar.
Here are a few tips to enhance your dining experience:
- Ask your butcher to bone the chicken legs for you.
- Feel free to marinate the chicken for longer for even more flavor.
- Cooking time may vary, so ensure the chicken is cooked through by checking the juices.
For a quicker version, mix grilled pepper with tomato puree and harissa paste. Enjoy!
