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Saturday, August 7, 2010


Honey and Lemon Chicken
1 chicken (about1½ kilos) with skin removed
½ cup honey
½ cup fresh lemon juice
½ cup cooking oil
1 inch ginger root, pounded to a paste
1 tbsp ground cumin
1 tbsp chilli powder
1 tbsp dried fenugreek leaves (methi)
1 tsp black pepper
salt to taste

Score the chicken, making fairly deep cuts, although not going down to the bones.
Mix all other ingredients together and cover the chicken with this paste.
Put in the fridge for 2 hours.
Put in the oven at a low temperature and cook for 1½ - 2 hours.
Serve with French fries and salad.
This has Taste and is a Treat.

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