Buttermilk-marinated baked chicken with potatoes and onion
Curries With Bumbi · ♥ 937 likes · 10.2K views · 6 min video
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1580 g chicken thighs and drumsticks
- 2 tsp salt
- 1 cup buttermilk
Season skin-on chicken thighs and drumsticks with two teaspoons of salt and a cup of buttermilk; refrigerate 8 to 10 hours or overnight.
- ¼ cup oil
- 1 tbsp finely grated garlic
- 2 tsp finely grated ginger
- 1 tbsp garlic powder
- 2 tsp ground cumin
- 1 tbsp dried mixed herbs
- ¼ tsp black pepper powder
- 1 tsp Kashmiri red chili powder
- 1 tbsp smoked paprika
- salt
- 2 tsp brown sugar
Mix the second marinade: oil, grated garlic and ginger, garlic powder, cumin, dried herbs, black pepper, chili powder, smoked paprika, salt and brown sugar.
Lift the chicken out of the buttermilk, discarding it, and turn each piece in the second marinade; rest half an hour to an hour.
- 1 whole potato
- 1 whole onion
- 1 tsp oil
- salt
- pepper
In an oven-safe dish toss the chopped potato and thick onion slices with a teaspoon of oil and a pinch of salt and pepper.
Cook in a preheated convection oven at 375F (190C), or a regular oven at 400F (200C), for 1 hour 15 minutes.
When liquid collects in the dish, about 30 minutes before the end, baste each piece with it using a spoon.
- chopped parsley
- green onions
Baste once more, sprinkle with chopped parsley and green onions; check the internal temperature is 175F or above for thighs and drumsticks.
Finishing and checking doneness