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Asma Khan's chicken kabab
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Cooking on open fire and coals for large groups meant that every festival or gathering of relatives always had a few barbecued dishes to take the pressure off the cooks. This is adapted from a family recipe that was used to cook whole chickens on coals. I have given you the method for using the oven – for ease and to ensure the chicken is thoroughly cooked. You could cook it in the oven then finish it on the barbecue for flavour, if you wish.
1kg skinless and boneless chicken thigh fillets (leave the fillet in one piece)
For the marinade
4 tbsp malt vinegar
1 tbsp lemon juice
1 tbsp ground coriander
½ tsp mild chilli powder
1 tbsp clear honey
3 tbsp fresh ginger paste or 85g piece ginger
1½ tbsp garlic paste or 7-8 cloves
2½ tsp table salt
Lemon wedges, to serve
1. In a small bowl, combine all the marinade ingredients. Place the chicken in a lidded container and pour over the marinade, coating every surface of the chicken.
2. Cover the container and place in the fridge for a minimum of 6 hours,
but preferably overnight.
3. Take the chicken out of the fridge 30 minutes before cooking to bring
it to room temperature. Preheat the oven to 200°C, gas mark 6.
4. Place the chicken thighs in an oven tray in a single layer (to allow them to cook evenly) and pour over any remaining marinade. Bake in the oven for 20 minutes, or until thoroughly cooked, the juices run clear and there is no pink meat. When cooked, the chicken should be speckled with brown patches but the meat should not be dry. Serve warm, with lemon wedges to squeeze over.
Typical values per serving: