I’m still recovering from a junk-heavy holiday season, and need to shed those few extra pounds ASAP. Part of that involves going light on the carbs and heavy on the protein. Serve up a few of these spicy thighs with your favorite salad and you’ve got yourself a meal!
Spicy chicken thighs
Marinate five chicken thighs with a cup of yogurt, salt, a spoon of turmeric, a spoon each of ginger paste and garlic paste, a tablespoon of chilli flakes, a tablespoon of mustard oil, a spoon of chilli paste, a spoon of fennel seeds, a spoon of black cumin (kalonji) seeds, a small spoon of dry mango powder (amchur), a spoon of ground cinnamon, a spoon of ground cardamom, and a tiny splash of lime. Set aside for at least an hour (all day would be nice). Bake in the oven with its marinade (drain excess liquid occasionally) until the chicken is cooked through; I’d say 45 minutes on 190C. Serve with lime, and chopped parsley!