Tag Archives: madhur jaffrey

twelve chicken legs

I was in Tesco last Saturday – I don’t like Tesco one bit, but they were the cheapest place to buy a couple of slimline water butts, which we wanted for the garden, and so I whizzed round and bought a few bits while I was there.

They had a special offer on chicken legs – 3 packs of four legs for a tenner. Now, I know it won’t be great chicken, but times are hard, and there was space in the freezer, so I swallowed my principles and bought some.

I turned them into Madhur Jaffrey’s lemon and coriander chicken, one of our very favourite things.  With the additional of a bunch of coriander from our local Indian grocer (65p) and a couple of lemons which would have been, what – 80p?, and a few pence worth of spices, we made 14 portions of Indian chicken for under 12 quid. Seems OK to me.

The recipe link I’ve given you is just a guideline as always. We up the garlic quotient a far bit, use more spices, and this time used dried chilli flakes, as we had no fresh ones in. I do it in the slow cooker too, which works a treat. I do generally make this dish with chicken wings, but I’m here to tell you that legs work just as well.

lemony coriander chicken

As I’ve mentioned before, our local CoOp is really not bad, and I always take a beak at the reduced section where they put the items that have reached their sell-by date.  About three weeks ago, I picked up two packs of chicken thighs – 11 thighs for £3.30.  I stowed them in the freezer under the stairs, as had no particular plan for them.

Pete came home from his foraging on Saturday with a big bunch of coriander, and so we decided to make lemony coriander chicken.  This is a Madhur Jaffrey recipe that we have refined over the years, and one of our favourites.

I did ours in the slow cooker, but I’ll give you the destructions for the more conventional means.  If you want to use a slow cooker, bung everything in, and cook on low for about 6-7 hours.

Brown the chicken pieces in groundnut oil in a shallow pot, ideally wide enough to keep the chicken in one layer – I usually use a Le Creuset saute pan.  Set the chicken to drain on some kitchen paper.  Keep the oil.

Chop up some garlic small.  Blend some fresh ginger with about 4 tablespoons of water – as much as you like, we use lots, as we like things gingery.  Chop up 1/2 – 1 green chilli; up to you whether you use the seeds or not, depending on your chilli tolerance.  Take some ground coriander seeds, cumin seeds and turmeric, and possibly a pinch of cayenne.  Chop up lots and lots of fresh green coriander.  Halve a lemon.

Re-heat the oil, and add the garlic – stir till browned.  Add the ginger/water paste and stir about for a minute or so.  Add the ground spices, the green chilli,  juice of the lemon, and the coriander.  Stir a bit.

Put the chicken back in; I put the lemon halves in too – shame to waste them.  Bring up to a simmer, put a lid on and cook for about 40 minutes.  Turn the chicken pieces part way through if you feel like it – I don’t generally bother.

Eat with basmati rice – utterly delicious, I assure you.