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Cakes and Desserts
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Lemon Turmeric Chicken

Servings: Serves 6


  • 4-6 chicken breast fillets or thigh fillets
  • Zest and juice of 1 lemon
  • 1 head garlic
  • 10 cardomon pods, seeds crushed
  • 1 teaspoon coriander, ground
  • ½ teaspoon chilli flakes (or 1 fresh chilli, deseeded)
  • ½ teaspoon turmeric
  • Vegetable oil


  1. Marinade the chicken with the spices, lemon zest and juice and olive oil, for a few hours or overnight.
  2. Preheat the oven to 220C and put in an oven proof dish or tray to heat.
  3. Season the chicken with salt and pepper, then add the chicken and the marinade to the hot dish and cook for about 25 – 35 minutes until cooked through.
  4. Serve with rice or roast potatoes and some seasonal greens.


For best results marinade the chicken overnight, however if you are short of time, then just a few hours will do.



Thank you Mary Anne, after taking your cookery class last year I’ve caught the baking bug. I’ve also made your apple tart…buttermilk scones and just yesterday tried your rhubarb tart.

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