Recipes

Nadiya Hussain’s chicken shashlik

Frugal Feasts: Nadiya Hussain’s chicken shashlik

Nadiya Hussain
Fri Nov 11 2022 - 05:00
Serves: 4
Course: Main
Ingredients
  • FOR THE BRINE
  • 2tbsp salt
  • 4tbsp vinegar
  • 2 litres water
  • 1-1.5kg chicken thighs
  • FOR THE MARINADE
  • 100ml oil
  • 2tbsp paprika
  • 4tbsp garlic paste
  • 4tbsp ginger paste
  • 1tsp salt
  • 4tbsp yogurt
  • 100g chickpea flour (gram flour)
  • FOR THE VEGETABLES
  • 4 red onions, quartered
  • 4 yellow peppers, quartered
  • 4 pickled eggs, halved
  • 50ml olive oil
  • 1tsp salt
  • Large handful of fresh coriander
  • TO SERVE
  • 4 naans
  • Chilli sauce
  1. Start by brining the chicken. Put the salt, vinegar and water in a large bowl. Mix and add the chicken thighs. Cover, set aside and leave to brine for 1 hour.
  2. Meanwhile, mix the marinade by putting the oil, paprika, garlic, ginger, salt, yoghurt and chickpea flour in a bowl and whisking till you have a smooth paste.
  3. Now, prep the veg and put the red onion, peppers and pickled eggs into a roasting tin. Mix well with the oil and salt and set aside.
  4. Once the chicken has been brining for an hour, drain and remove any excess brine water.
  5. Preheat the oven to 220 degrees/fan 200 degrees/gas mark 7.
  6. Add the chicken to the bowl with the marinade and mix well. To get a really intense flavour or simply to get ahead, you could marinate this beforehand and leave it covered in the fridge overnight.
  7. You will need eight skewers. Push a whole chicken thigh on to two skewers, one skewer on each side of the thigh so the meat is spread out. Add more thighs to the same pair of skewers, not too tight together or the meat won’t cook through. Repeat with the other skewers and thighs so you have four sets. Lay the skewers horizontally across the roasting tin so they dangle above the vegetables and the juices run into them.
  8. Cover with a piece of baking paper, then foil and bake for 30 minutes.
  9. Uncover the chicken, remove the foil and paper, and bake for another 20 minutes. The chicken should be cooked through with some tasty, charred bits. Take the chicken off the skewers and slice.
  10. Sprinkle coriander over the vegetables and mix. Get some warm naan, fill with the hot veg and sliced chicken, drizzle over some good chilli sauce and enjoy.
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