This month’s recipe is a really delicious chicken dish. If you are reading this before Saturday 17th March, why not join us for the #ColumboTV tweet-along? The episode is the one where Anthony Andrews plays the villain, and I am the hostess!
All you have to do is be POISED to press play at the time appropriate to your timezone and follow the hashtag #ColumboTV for all the fun.
Anthony’s recipe is in my brand spanking new Cooking With Columbo cookbook, available wherever you buy your books!
If you make Anthony’s chicken dish, please get in touch via the contact page to let me know how it turned out.
Anthony Andrews’ Spicy Yogurt Chicken Cooked in a Brick
1¾ scant cups / 400g plain/natural yogurt – divided use
2 tablespoons fresh mint
2 x 1-inch pieces of fresh ginger
1 large clove garlic
1 teaspoon turmeric
1 tablespoon cumin seeds
1 teaspoon chili powder
1 teaspoon brown sugar
1 teaspoon mixed spices [pre-made mix in the UK of spices such as cinnamon, coriander, caraway, nutmeg, ginger, cloves]
Put just over 1 cup / 230g of the natural yogurt into a blender and add all of the ingredients that follow. Process.
Pour mixture over chicken and marinade in the fridge overnight (or during the day for an evening meal).
Put chicken and sauce in a chicken brick, pre-soaked in water, and place in a COLD oven. Switch temperature to 400 degrees F / 205 degrees C / gas mark 6 and cook for one and a half hours, basting occasionally.
Slice or quarter chicken and keep warm. Pour juices and sauce from brick into a blender; add remaining yogurt and blend. Warm gently on top of the stove and pour over chicken.
Anthony suggests serving with brown rice or new potatoes and a green salad.