Lemon, garlic & paprika chicken

Lemon, garlic & paprika chicken

Lemon, garlic & paprika chicken

A great way to add flavour to meat is to marinade it first – an hour is good, 3 hours better, & you can leave it longer if you like – just do it the night before or in the morning before you go to work. Key to a marinade is something to help break down & tenderise the meat & something to add flavour.  Yogurt is a common marinade base for Eastern Mediterranean food, as it does a great job of penetrating the meat & carrying flavour into it.

This simple marinade for chicken can be whipped up in a couple of minutes, making it a doddle to prepare, with the Urfa chilli flakes adding a fruity flavour.

Serves 4

1 small (1.5k) chicken, spatchcocked & skin removed.  Alternatively, use skinless chicken thighs, drumsticks or breasts – just reduce cooking time slightly.

For the marinade:

½ tsp sweet paprika

½ tsp hot paprika

½ tsp urfa chilli flakes

1 tsp salt

1 tsp freshly ground black pepper

1 tbsp tomato puree

3 medium garlic cloves, crushed

200ml full fat natural yogurt

Combine all marinade ingredients & mix well.  Make slashes in the chicken flesh, & place in a bowl.  add the marinade & work into the chicken for a few minutes.  Cover & refrigerate for 3 hours or longer – if marinating overnight, take the chicken out of the fridge about an hour before cooking to allow to return to room temperature.

When ready to cook, preheat the oven to 220 °C / 200 °C fan / gas mark 7.  Take the chicken & scrape off most of the marinade.  Place the chicken on a baking tray, & cook for 35-40 minutes.  Take out of the oven & allow to rest for 5 minutes before eating.