Saturday, May 16, 2020

Spicy Baked Chicken

Its the last week of Ramadhan, usually I look forward for Eid but this year it doesn't feel like Eid is here Usually we would have breakfast downstairs in my mum's space while along with my sisters and their families and then head for lunch at my inlaws along with all my husband's siblings and their kids. This year I am not sure if I am even allowed downstairs as my husband works in the hospital and the fear of coming  home with the virus  is there. 
Anyway I though a lot about the current restrictions in Male' city and tried to come up with simple dishes for this Eid. 
For me traveling introduces me to a lot of new flavors and recipes. My trip to islands is always a joy to me especially when I get to eat food prepared by locals. One such trip was our trip to N. Holhudhoo last year, where we had our meals with a lady called Mariyam who loved to cook.
This is one dish she made and I just loved the flavors and tried to recreate it. Hopefully you have the ingredients available.
In this recipe, the chicken is cut into large pieces after removing the skin, score a few times on the flesh so you can get more flavor into it.

The marinade is made by blending onion, garlic, black pepper, cumin, ginger, a generous amount of curry leaves, lime juice and of course scotch bonnet pepper along with some salt.

marinade for the chicken

The marinade is then mixed into the chicken and left to marinate for at least 2-3 hours or longer in the fridge.

Remove the chicken out from the fridge 1 hr before baking.

Arrange neatly in a baking tray and bake in a  hot oven till cooked through.

arrange the chicken leaving gaps between the pieces

Enjoy with some dhal, rice and a nice green salad.

Yield: 4-6
Author: Nammi

Spicy baked chicken

Prep time: 20 mins Cook time: 45 mins Total time: 65 mins (Marinating time: 2-3 hrs)


  • 1 (1400g) chicken, skinned and cut into large pieces 
  • 1/2 a large onion or a small onion
  • 5-6 cloves of garlic
  • 1" ginger
  • 1/4 scotch bonnet pepper ( or more if you want more heat)
  • 2 sprigs curry leaves
  • 1 1/2 tsp ground  black pepper or whole peppercorns
  • 1/2 tsp ground cumin or whole seeds
  • Juice of 1/2 lime
  • 1 level tsp salt
  • 2 tbsp oil


How to cook Spicy baked chicken

  1. Score across the flesh of the chicken a couple of time, place in a zip lock bag or a container. ( I always have a special marinating plastic container for my meats, good one to use rather than use plastic bags)
  2. Roughly chop the onion, garlic, ginger, scotch bonnet and place in a wet grinder or blender. Add pepper , cumin, curry leaves, lime juice, oil (any vegetable oil) and salt. Add a splash of water to  help it blend and blend to a smooth paste. 
  3. Pour this into the chicken and mix well. Cover and leave to marinate in the fridge for at least 2-3 hours or more.
  4. Preheat oven to 200 Degrees C, hot oven.
  5. Remove the chicken from the fridge 1 hour before baking. 
  6. Arrange the chicken pieces on a lightly oiled baking tray and pop into the hot oven. Bake until the chicken is cooked through, about 30- 45 minutes. 
  7. Enjoy
Created using The Recipes Generator

1 comment:

  1. Love that spicy marinade! The chicken must have tasted great.


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