There is nothing better than having a cheeky little Fakeaway in the middle of the week.
This is based around Southern Indian cooking which widely uses fennel in the spice mix, giving the chicken a unique flavour.
You can use a CrispLid, Air fryer, or the BBQ to cook these.
Spicy Fennel Chicken
6-8 chicken thighs, skin on bone in
2 tbsp olive oil
2 tsp ginger paste
2 tsp garlic paste
1 tsp smoked paprika
1 1/2 tsp ground fennel
1 tsp Garam Masala
1 tsp ground turmeric
1 tsp salt
1/4 – 1 tsp cayenne, depending how spicy you want it.
Put chicken in a large plastic sealable plastic bag and add all the rest of the ingredients.
Seal the bag and toss the chicken in the spice mix until fully covered.
Leave at room temperature for at least 30 minutes or overnight in the fridge but remove from fridge and allow to reach room temperature before cooking.
Set crisplid/air fryer to 220c/430f and cook initially for 15 mins each side. Test temperature with meat thermometer
Serve. I served them with Pan Fried Fennel and Courgette
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