Name: Marinated chicken thighs with fenugreek and ginger
Ingredients: 300ml double cream; 2 garlic cloves, peeled and crushed; 5cm piece fresh ginger, peeled and finely chopped; 1½ tsp ground ginger; 1 tsp ground turmeric; 2½ tbsp dried fenugreek leaves, or 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; 12 skin-on, bone-in chicken thighs (about 1½kg); fine sea salt

Marinated chicken thighs with fenugreek and ginger

Main Midweek

Serves 6

Prep 10 min

Cook 30 min

Marinate 6hr+

These spiced chicken thighs are my kind of barbecue food. All you need alongside are some flatbreads, a green salad and the chakalaka above. If you can, ideally marinate the chicken a day ahead, then cover and chill. An hour before cooking, take it out of the fridge to bring it back to room temperature. I’ve provided instructions for cooking the thighs first on a griddle pan and then in the oven, for when the weather isn’t barbecue-friendly. Just make sure to open the windows and ventilate your kitchen well.

Ingredients

300ml	double cream
2	garlic cloves, peeled and crushed
5cm	piece fresh ginger, peeled and finely chopped
1½ tsp	ground ginger
1 tsp	ground turmeric
2½ tbsp	dried fenugreek leaves, or 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
12	skin-on, bone-in chicken thighs (about 1½kg)
	fine sea salt

Method

Put everything bar the chicken in a deep bowl, add a teaspoon of salt, then, using a handheld blender, blitz just until the cream starts to thicken – be careful not to overmix or the mixture will split (if it does split, add a little more cream and mix again to bring it back together). Pour the cream mix over the chicken and, using your hands, toss well to coat. Cover and put in the fridge to marinate for at least six hours, and ideally overnight.
Heat the oven to 200C (180C fan)/390F/gas 6, then put a ridged griddle pan on a high heat and ventilate the kitchen (alternatively, cook the chicken on a barbecue). Lift the chicken out of its marinade and scrape off as much of the cream mix as you can. Stir a quarter-teaspoon of salt into the marinade left in the bowl and put it to one side.
When the griddle pan is good and hot, lay in the chicken skin side down and cook for two minutes, turning once halfway, so it chars on both sides. Transfer the chicken to a large, high-sided baking tray, then spoon all the reserved marinade over the top. Roast for 25 minutes, until the meat is cooked through and browned, then remove and leave to rest for a few minutes before serving.