At a glance:
Pairs with: Chardonnay
Serves: 4
Prep: 10mins (it does need to be refrigerated for 2hours before cooking)
Cooking: 1hr 30 mins
Pairs with: Chardonnay
Serves: 4
Prep: 10mins (it does need to be refrigerated for 2hours before cooking)
Cooking: 1hr 30 mins
Ingredients:
9 chicken thighs (skin and bone removed)
200 ml Fat Free Natural Yogurt
1 tbsp Garam Masala (or Curry Powder)
1 tsp garlic powder
1 tsp paprika
1 tsp ground cumin
1 pinch cinnamon
1 tsp salt
1 lemon (juice only)
1 whole potato
Method:
Mix all the ingredients (excluding the chicken and potato) in a large bowl.
Add the chicken and coat it well.
Cover the bowl with cling film and pop in the fridge for 2 hours to marinate.
Cut the end off the potato, to give you a flat surface.
Insert 3 skewers into the potato.
Thread each chicken thigh onto the skewers, pressing each one down firmly.
Place the constructed skewer, upright, into the bottom of a 180degrees oven for 1hr30mins.
Remove from the oven, slice and serve with a side of your choice. My favourite would be some rosemary salt fries.