Gourmet Gary ~ Recipe No 1

Home        News      Biography        Discography        Photos       Media        Shop        Contact

Gourmet Gary Home


Spicy Baked Chicken with Cauliflower & Potatoes and Boiled Rice

 

Ingredients:

Spicy Baked Chicken ~ 1 tablespoon ground cumin seeds, 1 tablespoon paprika, teaspoon cayenne pepper, 1 tablespoon ground turmeric, 1-1 teaspoons freshly ground black pepper, 1 teaspoons salt (or to taste), 2-3 cloves garlic (peeled and crushed), 12 tablespoons lemon juice, 3lbs (approx 1.5 kilos) skinned chicken pieces, 3 tablespoons vegetable oil.

Cauliflower & Potatoes ~ 1lb (450g) potatoes, 1lb (450g) cauliflower florets, 5 tablespoons vegetable oil, teaspoon whole cumin seeds, 1 teaspoon ground cumin seeds, teaspoon ground coriander seeds, teaspoon ground turmeric, teaspoon cayenne pepper, salt and freshly ground black pepper (to taste).

 

Preparation:

Cauliflower & Potatoes ~ Wash the potatoes, prick the skins and microwave on a high setting until fully cooked.  Allow to cool.  Refrigerate overnight.

                    

Spicy Baked Chicken ~ Remove the skin from the chicken.  Combine the ground cumin, paprika, cayenne pepper, ground turmeric, black pepper, salt, garlic and lemon juice in a bowl.  Mix well.  Place the chicken pieces in a shallow baking dish, skin side down, and pour the mixture over the chicken.  Ensure that the chicken is thoroughly coated with the mixture.  Cover and leave in a cool place for at least three hours, or preferably overnight.

         

         

 

Cooking:

Cauliflower & Potatoes ~ Peel the potatoes and cut them into inch (2cm) squares.  Break up the cauliflower into pieces approximately 1 inches (4cm) long, and soak in a bowl of water for 30 minutes.  Drain thoroughly.  Heat the oil in a large, non-stick pan over a medium flame.  When the oil is hot, add the whole cumin seeds, and let them sizzle for 3-4 seconds.  Add the cauliflower and stir it for about 2 minutes, or until parts of the cauliflower are slightly browned.  Cover the pan, reduce the heat, and simmer for 4-6 minutes or until the cauliflower is almost done, but still retains some crispness.  Add the potatoes.  Combine the ground cumin, ground coriander, ground turmeric, cayenne pepper, salt and black pepper, and add them to the pan.  Stir gently to mix, and continue to stir while cooking on a low heat for another 3 minutes or until the potatoes are heated through.  

          

Spicy Baked Chicken ~ Preheat the oven to gas mark 6 (400F - 200C).  Pour the oil over the chicken.  Cover the dish and bake in the oven for 20 minutes.  Turn the chicken, baste it, and bake for another 25 minutes or until the chicken is tender.  Serve with boiled rice.

                    

                    


Gourmet Gary Home

Home        News      Biography        Discography        Photos       Media        Shop        Contact