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Tuesday Chicken


4 chicken leg & thighs, 1 mild or hot curry powder, ¼ tsp nutmeg, juice of 1/4 lemon, 2 tbs Fehmalee’s kitchen flavour enhancer, 1 tbs olive oil, 1 tsp seas salt, 1 tsp ground black peppercorn, 1 tsp soy sauce, 2 tbs water.


In a bowl add curry powder, flavour enhancer, nutmeg, seas salt, ground black peppercorn, soy sauce, olive oil and water. Stir to combine. Place chicken in a glass baking dish and pour over marinade, massage meat, cover with cling film and leave to marinade for 1 hour or place in fridge overnight (remove chicken from fridge and allow it to get to room temperature for 1 hour before cooking). Preheat oven to 190c get roasting tin with trivet ready then place chicken pieces evenly on trivet and cook for 1 hour 10 minutes or until meat juices runs clear. Cover chicken and allow it to rest for 10 minutes before serving.


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