Marinated chicken thighs with fenugreek and ginger

dinner · ⏱ 40 min · 6 portions · 2.0 g carbs / portion · allergens: milk

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
http://flowcooking.food/en-us/recipe/378/marinated-chicken-thighs-with-fenugreek-and-ginger/