Coriander and Turmeric Slow Cooked Roast Chicken
This is my alternative to tandoori chicken - mainly because I haven't got all the spices needed to make tandoori chicken 😁
But really, when I need something roasted and infused with spices, this is a good choice. As I'm keeping the skin on and the under skin fat has acted as a natural oil to keep the chicken moist, there's no extra oil needed in this recipe.
2 chicken thighs, remove excessive fat
1 large onion, roughly chopped
2 tablespoons ground turmeric
2 tablespoons ground coriander seeds
1 tablespoon ground paprika or powder
1 tablespoon mixed herbs (thyme and rosemary)
1 teaspoon brown sugar
1 teaspoon garlic salt
- Line a deep oven dish with the chopped onion.
- Mix the spices together and rub it all over the chicken thighs. then place them over the chopped onion, skin side up.
- Cover it with foil and let it marinate in the fridge for about 2 hours, then take it out to leave it to room temperature. Before cooking, add water to the bottom of the dish enough to cover the onion.
- Set oven to 150ºC and roast it (with the foil on) for 45 minutes. Uncover it, turn the thighs over so the skin sides are down. Bast the chicken with the onion gravy in the dish. Put the foil back on and cook for a further 20 minutes.
- Take the foil off, turn the chicken thighs skin side up again. Increase the oven temperature to 190ºC and roast without the foil for another 20 minutes.