Indian Spiced Grilled Chicken with Pickled Cucumber Salad
Donal's Notes
This yoghurt based marinade slathered over a whole chicken, cooked on a trivet of onion slices and baked in the oven in a casserole is a wonderful Autumn dish while used to coat chicken pieces it makes for a light summer dish. This cucumber pickle will sit happily for a week in a jar covered in the fridge- add to salads and sandwiches.
For the cucumber pickle:
For the marinade:
Chopping board
Chopping knife
Mandoline
Griddle pan
Tongs
Large bowl
Instructions
1
For the cucumber pickle, thinly slice the cucumber on the diagonal with a mandolin or sharp knife. Peel and thinly slice the shallot.
2
In a bowl mix together the sugar and vinegar until the sugar has dissolved. Mix in the salt and shallot and add the thin slices of cucumber. Cover and leave in the fridge for at least 2 hours or overnight.
3
Grate the garlic and ginger for the marinade.
4
To make the marinade, mix the garlic, ginger, cumin, coriander, garam masala, turmeric, oil and yogurt in a large bowl and season with salt and pepper.
5
Add the chicken to the mix and leave to marinate for at least 4 hours, or up to 24 hours is best.
6
Once ready to cook, add the broccoli to a small mixing bowl and toss in oil to coat and season generously with sea salt and ground black pepper.
7
Add the broccoli to the pan or grill and cook for 6 minutes, turning regularly until tender.
8
On a griddle pan or BBQ on high, cook the chicken skin side down for 6-8 minutes either side until cooked all the way through.
9
Arrange the chicken pieces on a serving platter with the charred broccoli, rice and cucumber slices.
