This recipe is the most requested recipe from my clients, as the chicken is chargrilled it’s brilliantly tender and juicy inside guaranteed.With this foolproof recipe you will never have dry, bland chicken ever again.
Serves 4 to 6 hungry people
1 Add all the ingredients and spices (except for the chicken and garnish) into a roasting or oven-proof dish. Mix well, then thoroughly coat the meat with the mixture.
2 Cover the chicken with cling film and leave overnight if possible, or for at least 2 hours.
3 Set the temperature of the oven to 180 degrees.
4 Get a griddle pan on the stove. Make sure it is very hot (to check if the pan is ready, try placing your hands 10 cm from pan; if you can feel the heat, its ready).
5 Use tongs and put the chicken in the pan; leave for 4 minutes and then turn over.
6 Repeat this process with the other chicken. Meanwhile, put the ovenproof dish which has the marinade in the oven for a few minutes to heat and loosen up the butter and oil.
7 Once the marinade is bubbling hot, add both the char-grilled chickens. Then add a ½ cm of boiled water in the dish, cover tightly with thick foil, ensuring no steam can escape.
8 Put this dish back in the oven and slow cook for 2 to 3 hrs on gas mark 150.
9 Once ready remove the chicken add to a platter. Add the mint and parsley to the gravy in the roasting dish, mix well and spoon over the chicken.
10.Serve with lavash bread, minted yogurt or saffron rice and enjoy with good friends and family.
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