I think every year I fall in love with a herb. In 2014 it was rosemary, 2015 was the year of coriander (cilantro), 2016 is looking like the year of the dill but I shall wait to see as we are still very early in the year. This chicken personifies everything about the 9jafoodie brand, it’s fresh, stupidly simple and overly delicious. The recipe was in part inspired by the 9jafoodie rice and in part inspired by my famous spicy baked chicken. Yogurt is my secret ingredient for keeping chicken moist and juicy, it honestly changes everything.
I made this quickly for supper a little while ago, I didn’t have time to marinate it overnight. I think the flavors will be so much more pronounced if it’s marinated for 8 hours or more.
- 6 attached chicken legs (or 12 chicken pieces)
- 1 cup (1/2 bunch) coriander (cilantro)
- 1 medium onion (chopped)
- 1-2 scotch bonnet peppers (ata-rodo)
- 1 green bell pepper
- 2 maggi cubes
- Salt – to taste
- 1 teaspoon chipotle pepper or smoked paprika
- 3 tablespoons plain yogurt
- Combine coriander, onion, ata rodo and green bell pepper in a blender. Puree until smooth
- Dry off any moisture from the chicken. Make 4-6 slit incisions on each piece. Season with salt, maggi and chipotle. Toss well to combine
- Add in the herb puree and yogurt. Toss. Set in the fridge to marinate for 8 hours or overnight
- Preheat oven to 400F, Line an oven tray with parchment or foil
- Arrange the chicken pieces on the tray. Add on any residual marinade. Put the tray in the oven and bake for 35 minutes. Set the oven to broil (top heat) and bake for another 10 minutes
- Serve chicken alone or with some roasted potatoes.
- Yum yum yum
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