Chicken Fiesta
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 - 8
Ingredients
  • 1 medium sized chicken cut into 8 pieces (chicken should be washed and drained)
  • 300g frozen mixed vegetables (you may use fresh if you prefer)
  • handful of pickled garlic
For the marinade:
  • ½ pot of Greek yoghurt
  • ¼ cup of oil
  • 2 tbsp oyster sauce
  • 2 tbsp double cream
  • 2 tbsp lemon juice
  • 4 tsp mixed curry powder (I use Bolsts Mild Mixed Curry Powder)
  • 1.5 - 2 tsp salt (adjust to your preference)
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 2 tsp garlic powder
  • ½ tsp white pepper powder
  • ⅓ tsp yellow food colouring
Method
  1. It helps to measure out all the ground spices before beginning anything else to prevent handling jars with soiled hands.
  2. Measure out 4 tsp mixed curry powder, 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp turmeric powder, 1.5 - 2 tsp of salt, 2 tsp garlic powder, ½ tsp white pepper and lastly ⅓ tsp of yellow food colouring.
  3. Start to cut the chicken between the leg and the breast (top right photo), turn the chicken over and continue to cut straight across the back (bottom left photo), turn on its side again and continue to cut between the leg and breast on the other side (bottom right photo).
  4. Once the chicken is cut in half it will look like this (top left photo).
  5. Next separate the chicken legs by cutting straight through the middle or you may use a meat cleaver to do this (top right photo).
  6. Then separate the drumsticks from the thighs (bottom left and right photo).
  7. To cut the top half of the chicken, begin by removing the neck first. Take your scissors and place them along the neck (top left photo) and cut all the way through, do the same for the other side (top right photo).
  8. That's the neck removed, it can either be added to the dish or discarded (bottom left and right photo).
  9. Cut the top section in half (top left photo), then cut each piece into two (top right photo). That's the chicken all dissected, now to prepare the marinade!
  10. In a large bowl measure ½ a cup of Greek yoghurt, ¼ cup of oil....
  11. add 2 tbsp oyster sauce, 2 tbsp double cream, 2 tbsp lemon juice and all the ground spices measured out earlier. Mix together until well combined.
  12. Pour the marinade over the chicken, add 300gm of frozen vegetables and a generous handful of pickled garlic.
  13. Mix everything till all the ingredients are coated with the marinade. If you want to freeze some of this chicken for another day, now is the time to store it in a suitable food container that can be placed in the freezer; when you want to cook it, allow it to defrost in the fridge for 24 hours.
  14. Place the coated ingredients on a baking tray or suitable oven dish (a metal tray is actually better than a ceramic/clay dish as it conducts the heat better, I have used this clay dish more for aesthetic purposes).
  15. Cover the dish/tray with some foil and bake in a hot oven on gas mark 6 (200 degrees celsius) for about 45 - 50 minutes (covered) and for a further 20 - 30 minutes uncovered.
  16. Halfway through the first hour of cooking, turn the chicken pieces and baste them with the juices from the chicken. Turn the chicken pieces skin side up during the last 20 - 30 minutes to allow the skin to brown nicely.
  17. This dish is best enjoyed with a simple rice dish, naan or some crusty bread to mop up the delicious juices with......I even reckon a creamy mash would be brilliant too!
  18. How you eat it is up to you, just make sure you slurp those juices and ENJOY!!
Recipe by www.afeliaskitchen.com at https://www.afeliaskitchen.com/chicken-fiesta/