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Marinated chicken thighs with fenugreek and ginger

Juicy chicken thighs in a rich, creamy fenugreek-ginger sauce
Warm spices cling beautifully, with lime brightness at the edges
Bakes up golden and fragrant, ready for an easy, cozy meal

dinner ⏱ 40 min 620 kcal / portion 2.0 g carbs / portion (estimated) milk 🔗 Original source

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Marinated chicken thighs with fenugreek and ginger
v5 · rb0e705f985 20260727Z1751 12 pieces chicken thigh fine sea salt to taste 🔪 blitz double cream with garlic, ginger, spices, lime juice and lime zest until thickening 🌀 mix in fine sea salt to the cream marinade 🌀 pour the cream marinade over the chicken and toss to coat ⏳ cover and marinate the chicken for at least six hours, ideally overnight 🍳 ⏱ 1 h bring the marinated chicken to room temperature before cooking 🔥 heat the oven to 200°C and preheat a ridged griddle pan 🌀 lift the chicken out of the marinade and scrape off as much of the cream mix as possible ⏳ stir a quarter-teaspoon of salt into the reserved marinade and set aside 🍳 ⏱ 2 min griddle the chicken skin-side down, turning once halfway to char both sides 🍽 transfer to a baking tray and spoon the reserved marinade over the top 🔥 ⏱ 25 min roast until cooked through and browned, then rest for a few minutes Marinated Chicken Thighs 🎉 300 ml double cream 2 pieces garlic 5 pieces ginger 1½ tsp ground ginger 1 tsp ground turmeric 2½ tbsp fenugreek leaves ½ tsp ground fenugreek ½ tsp ground cardamom 1½ tsp ground cumin 2 tsp ground coriander 1 tsp chilli flakes 2 tbsp lime juice 2 tsp lime zest chicken thigh
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Preparation steps

  1. blitz double cream with garlic, ginger, spices, lime juice and lime zest until thickening
  2. mix in fine sea salt to the cream marinade
  3. pour the cream marinade over the chicken and toss to coat
  4. cover and marinate the chicken for at least six hours, ideally overnight
  5. bring the marinated chicken to room temperature for 1 hour before cooking
  6. heat the oven to 200°C and preheat a ridged griddle pan
  7. lift the chicken out of the marinade and scrape off as much of the cream mix as possible
  8. stir a quarter-teaspoon of salt into the reserved marinade and set aside
  9. griddle the chicken skin-side down for 2 minutes, turning once halfway to char both sides
  10. transfer to a baking tray and spoon the reserved marinade over the top
  11. roast for 25 minutes until cooked through and browned, then rest for a few minutes

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