Boost your immunity as we enter the colder months with this marinade recipe from Dev Biswal, head chef at The Ambrette in Rye, which relocated to 6 High Street, Rye, early in 2015.
Popular in Middle Eastern, Indian and Mexican cuisines, cumin is an excellent source of iron – giving you energy and boosting your immune system. It is also believed to aid the digestive system and promote the successful transfer of nutrients into body tissue. Like turmeric, cumin has free radical detoxification abilities and has therefore been linked to cancer prevention.
Ingredients
- ½ tsp chilli powder
- 1tsp ground turmeric
- 1tsp fresh ginger paste
- 1tsp garlic paste
- 1tbsp ground cumin (or toast cumin seeds and grind to a powder)
- 1tbsp oil
- 2tbsp natural yoghurt
- 1tsp dried fenugreek leaves
- 1tsp salt
- juice of ½ a lemon
- 4 poussin or chicken breasts (100-150 g each)
Method
- Blend all the ingredients together, apart from the meat.
- Cover the meat with the paste and allow to marinate for 2hrs or overnight (minimum 4 hours for chicken)
- When you’re ready to cook the meat, heat oven to 200°C.
- Roast the breasts for 25 minutes (35 minutes for chicken)
- Serve hot with a choice of chutneys and salad.
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