Treat yourself to a delicious health boost before the winter months; the aromatic spices in this marinade recipe from Dev Biswal at The Ambrette in Canterbury are renowned all over the world for their medicinal qualities.
Turmeric contains curcumin, which is renowned for its anti-inflammatory effects and is a very strong antioxidant with the ability to neutralize free radicals and ease joint pain.
Ginger, like turmeric, belongs to the Zingiberaceae botanical family and has been used in medicinal systems of countries from Greek to China for hundreds of years. It is believed to soothe the digestive system, reduce motion sickness and ease joint pain.
Cumin is an excellent source of iron, which helps with energy production and boosts the immune system. Popular in Middle Eastern, Indian and Mexican cuisines, cumin is also thought 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.
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)
2tbsp natural yoghurt
1tsp dried fenugreek leaves
juice of ½ a lemon
4 poussin or chicken breasts (100-150 g each)
1. Blend all the ingredients apart from the meat together.
2. Cover the meat with the paste and allow to infuse for 2hrs or overnight (minimum 4 hours for chicken).
3. Heat oven to 200°C.
4. Roast the breasts for 25 minutes (35 minutes for chicken).
5. Serve hot with a choice of chutneys and/ or salad.