This, like many in the cuisine, is a multi-step process which involves a fair amount of time for the ingredients to marinate. This batch marinated for a few days in the refrigerator; though it could probably be used as early as the next day. The lemon-onion chutney sauce that goes with it is probably better when eaten in a very hot and dry climate. At 50 degrees F and damp in the Pacific NW in late May, the sauce was far too salty. The original recipe calls for a whole chicken and has a much longer cooking time.
Ingredients for Marinade
8 chicken bone-in, skin-on thighs
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 tsp ground ginger
1/2 tsp ground turmeric
1 garlic clove, minced
1 tbsp olive oil
1 tbsp fresh lemon juice
Directions
1. Combine all ingredients in a resealable plastic bag or food-safe container. Gently rub the spices with the oil into the chicken. Cover and refrigerate overnight.
Preheat oven to 325 degrees F.
2. Line a shallow baking pan with a Silpat mat that will fit inside. Evenly space chicken pieces on the pan. A lot of fat will render out of the chicken skin, but don't worry, this will help the skin really crisp up later. Bake for an hour.
3. Using tongs, gently turn chicken over. It is possible, even with a Silpat, that the chicken will stick to the mat. Return chicken, skin-side up, for another 10-15 minutes, until the skin is very crispy. Remove chicken from baking pan and set in a covered glass dish. Serve hot.
