Twice baked chicken
1-2 whole skinless chicken cut and cleaned
2 tbsp Olive Oil
2 tsp of garlic
2 tsp of ginger
1 tsp Lemon Pepper
1 tsp sugar
1 tsp dried Parsley
1/4 tsp Citric Acid
4 to 6 Curry Leaves
1 small 8 oz can tomato paste
Make a paste of the next 3 ingredients
2 tbsps of Olive Oil
2 tsp of tandoori
2 tsp paprika
parsley flakes
chicken stock from the baked chicken

preheat oven to 400 degrees
Bake Chicken for 35 to 40 min

Put chicken in an oven tray covered with heavy duty foil for easier clean up add garlic and ginger, salt and pepper mix thoroughly and put it on the top shelf in the oven.
In the mean time while the chicken is baking heat oil in a pan and add the curry leaves be careful not to burn it than add the whole can of tomato paste and mix and let it fry in the oil until it get dark in color and smells really good than go ahead and add salt, pepper, sugar and lemon pepper, check the chicken it should be almost done take the chicken out of the oven and put the chicken stock from the baked chicken in the tomato paste mixture, stir and cook a little more until mixture becomes a little thick than pour the mixture on the chicken make sure it is coated all the way from top to bottom at this point switch the oven on broil and stick in back in the oven on the top shelf and keep a very close eye on it as it will darken very quickly, once the chicken reaches your desired level of darkness take it out and let rest for 10 to 15 min….. Place the chicken on a nice serving plate than brush the rest of the marinade on the chicken and top with dried parsley flakes and paprika….


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