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Turmeric chicken with lemon pickle and almonds

When you don't want to roast a whole chicken, Marylands are a great option; their high fat content makes them great for roasting. Start this recipe two weeks ahead to pickle the lemons.

You'll need

4 chicken Marylands (about 350gm each) 60 ml (1/4 cup) grapeseed oil 1 white onion, cut into wedges 4 red birdseye chillies, halved 1 garlic clove, crushed ½ tsp ground turmeric ½ tsp nigella seeds 3 sprigs fresh curry leaves, torn 60 gm natural almonds, coarsely chopped Juice of 1 lime Steamed basmati rice and yoghurt (optional), to serve   Lemon pickle 1 lemon 1 tbsp grapeseed oil ¼ tsp fenugreek seeds Pinch of brown mustard seeds Pinch of chilli powder


  • 01
  • For lemon pickle, wash lemon and place in a heatproof bowl, cover with boiling water to clean skin, then drain. Rinse, cut into thin wedges, place in a bowl with 2 tbsp salt, squeeze lightly and toss to combine. Transfer wedges to a sterilised jar that holds them snugly, pressing down to compact them. Warm oil and spices in a small saucepan over low heat until fragrant and mustard seeds start to pop, pour into jars, seal and store in a cool dark place, turning occasionally, for 2 weeks.
  • 02
  • Preheat oven to 230C. Place chicken and remaining ingredients except lime juice in a bowl, toss to combine, season to taste, then transfer to a roasting pan that holds chicken snugly. Push spices and almonds around chicken pieces, drizzle with lime juice and roast until golden brown and cooked through (about 50 minutes). Serve with lemon pickle, yoghurt and steamed rice.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Aromatic, textural blend of gewürztraminer and riesling.

Featured in

May 2016

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