Communicator, cooker, drinker, poet. Grew up in a mining town, wore a hard hat.

Tuesday, August 04, 2009

My Mother's Chicken Amman

I have had this recipe scrawled with a dying pen on a crumpled piece of paper stained with red wine for far too long. This was one of the dishes my mother would make when we had company coming over, before my father became a vegetarian, as I recall.
  • 600 ml plain yogurt
  • 1 tbsp all-purpose flour
  • 2 tsp cardamom
  • 2 1/4 tsp ginger
  • 1 tsp cinnamon
  • 1 tsp chili powder
  • 3 cloves garlic
  • 6 chicken legs
Preheat the oven to 375 degrees. Press the garlic into the yogurt and let it sit in the fridge for an hour or two, if you've got time. Remove from the skin from the chicken, place thighs snugly in a lightly greased pan. Mix the spices and flour together then blend into the yogurt. Pour spiced yogurt on to chicken and bake for just under an hour.