I will admit that I hate washing up with a vengeance! The trouble with Asian food is that numerous cooking processes mean that often you generate a heap of pots and pans. I live in a one bedroom flat with a tiny kitchen, when the dishes build up there is literally nowhere to stand!
I came up with this dish which starts on the pan and is finished in the oven in order to save myself from washing up! It is packed with flavour and is bound to impress. Plus, no need for the yellow rubber gloves in the end…just the smell of spiced chicken wafting into the house from the kitchen as it cooks! Joyful….
2 sliced white onions
3 tablespoons olive oil
8 chicken legs with the skin on
500g tub of full fat Greek yoghurt
1 teaspoon chilli powder
1 teaspoon dried coriander
1 teaspoon garlic paste
1 teaspoon ginger paste
Juice of 1-2 lemons
Salt to taste
Brown the onions till they are a dark golden colour. Remove with a slotted spoon and keep aside. In the same pan fry the chicken legs until he skin has browned all over. Mix all the remaining ingredients into the Greek yoghurt and pour over the browned chicken legs. Sprinkle over the caramelised onions and transfer into a 180 degree oven until the sauce is well reduced and the chicken legs are cooked through. Serve with warm naan or pitta bread and a simple salad on the side. If you prefer, you can use chicken thighs instead of the chicken legs.