Chicken Lahori is a very colourful dish from Pakistan, which is not at all hot but extremely full of flavour. It should marinade in its topping for about an hour before cooking and should not be cooked ahead of time. This can also be made with chicken joints and the marinade equally divided. It is best to buy either breast or thigh joints for this method, but keep cooking time to 90 minutes. Recipe from The Pleasures of the Table: Rediscovering Theodora Fitzgibbon.
2 tablespoons onion, finely minced
juice of 1 lemon
¼ teaspoon ground coriander,
or fresh leaves, chopped
pinch minced or powdered garlic
1 cm ( in) stem chopped green ginger or drained ginger in syrup
pulp of 2 large ripe tomatoes (canned and drained can be used)
salt and pepper
about 2 tablespoons olive oil
Mix all the marinade ingredients on a deep plate, pounding well, then add the olive oil and mix in thoroughly. Put the chicken in the dish and rub this marinade all over, especially over the breast and legs. Cover and leave to marinade, turning at least once. It can stay longer in the marinade if convenient. Line a baking tin with foil, put the chicken into the middle, then the marinade all over the breast and legs. Secure foil loosely at the top.
Preheat oven to 200°c/400°F/gas mark 6 and put the bird in for half an hour, then lower heat to 180°c/350°F/gas mark 4 and continue cooking for another hour. Take out and roll back foil, then put back in oven so that the top and legs can brown – about 20 minutes is usually enough, but check that the lahori marinade is not drying up. Put onto a warm serving dish with the pan juices and serve with freshly boiled rice and wedges of lemon.Continue reading >>