3-3/4
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8
1
2
2
3
3
1
1
1
1/2
1
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1
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ar
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in
T
T
T
T
T
t
t
t
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Chicken Thighs (1)
-- Marinade
Garlic
Ginger root
Mint Leaf
Cilantro Leaf
Lemon Juice
Olive Oil
Coriander
Turmeric
Amchur (2)
Chili Powder (3)
Salt
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Olive Oil
-- Serve with
Rice or Roti
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Do-Ahead - (40 min + 2+ hrs marinade)
- Remove Skin and Bones from CHICKEN THIGHS. You can use them for
Chicken Broth.
- Crush GARLIC and chop fine. Slice GINGER very thin,
cut slices into narrow threads then chop fine. Pound in a mortar if
possible. Chop MINT and CILANTRO fine. Squeeze LEMON
JUICE. Grind CORIANDER. Mix all Marinade Items in
a large mixing bowl until well distributed. Stir in CHICKEN until
well coated.
- Seal all in a Ziploc Marinade bag (1/2 gallon minimum) and massage
well. Let marinate 2 to 3 hours at a cool room temperature, or overnight
in the fridge.
Run - (45 min)
- Shake excess Marinade off the Thighs.
- In a large covered pan, heat 1 T Olive Oil. Place as many Thighs
as will fit and fry until just lightly browned on both sides.
Do in batches if needed.
- Turn the heat to Low. Place all the Thighs in the pan, add
1 Tablespoon Water, cover tightly and let the Chicken simmer
in it's own juices for about 10 minutes. Do not lift the lid or the
steam will escape. Turn off the heat and let the Chicken cook in the
residual heat for another 15 minutes.
- Check that Thighs are cooked through, 165°F/75°C or
higher in the center and no pink inside.
- Slice Thighs about 3/8 to 1/2 inch wide. Serve warm with Rice or
Rotis. Chicken can be rolled up in Roti if desired.
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