6 Chicken Maryland, skin removed
6 tbsp yoghurt (plain, not low fat)
Juice of 1 lemon
1 tbsp oil
1 large potato or 2 carrots, cubed into 1x1cm
Red colour (optional)
Steamed rice, to serve
How to Cook
1. Mix spice with enough lemon juice to make a paste. Mix in the yoghurt. Cut gashes into the chicken (against the grain) right through to the bone.
2. Marinate chicken in yoghurt mixture making sure it gets into the slits. It is easiest to do this in a plastic freezer bag. Add oil and mix again. If possible, let the chicken marinate in the fridge for up to 4 hours to allow flavours to penetrate.
3. Spread potatoes or carrots out in baking dish, lay chicken on top of these to keep it off the base of the dish. This allows the juices to run off. Cook for 20-35 minutes in a hot oven. At this stage, the chicken is ready to eat, however to add a special touch, or to reheat, cook the chicken on a hot grill for a few minutes on each side.
Serve with a squeeze of lemon or lime juice. Place on steamed rice.