Baked Country Chicken

Yield: 4 Servings

Time: Ready in 45 Minutes


3 Coriander Sprigs

2 tsp Coriander Seeds

1 Tbsp Ground Cumin Seeds

2 tsp Mustard Seeds

1 tsp Turmeric Powder

Juice 2 Lemons

5 Garlic Cloves

100g Ginger, grated

2 Red Chilies, deseeded and chopped

250ml Coconut Milk

½ tsp Black Peppercorns

8 Pieces of Chicken, bone in and skin on, or 1 Whole Chicken Jointed

1 tsp Ground Fenugreek



  1. Toast all of the spices in a dry pan, then grind to a powder using a pestle and mortar. Mix the lemon, garlic, ginger, coconut milk and chillies with a large pinch of salt and the other spices in a food processor to make a paste.
  2. Rub the marinade into the chicken and leave to marinate for at least 2 hours or overnight, if possible, in the fridge.
  3. Heat the oven to 220C. Place the Chicken in a roasting tin and cook for 35 minutes. Turn the grill to high then grill to crisp up the skin. Turn every few minutes and cook for about 20 minutes until charred.
  4. Scatter over coriander sprigs and serve with a simple salad of sliced red onion and green chili.


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