BAKED BUTTERMILK CHICKEN

BAKED BUTTERMILK CHICKEN image

Number Of Ingredients 9

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1kg chicken pieces
1 1/4 cup (300 ml) buttermilk
1 clove garlic, finely chopped
1 teaspoon (5 ml) paprika
1/2 teaspoon (2.5 ml) ground cumin
1/2 teaspoon (2.5 ml) ground coriander
3 tablespoons (45 ml) flour
Warm water or milk
Salt and ground black pepper to season to taste

Steps:

Combine buttermilk, chopped garlic, paprika, cumin, and coriander. Place chicken pieces and the buttermilk marinade mix in an airtight container and refrigerate overnight. Pre-heat oven to 180 C. Transfer the chicken pieces and marinade to an oven-proof casserole dish with a lid and bake for approximately 1 3/4 to 2 hours, until golden brown and cooked to the bone. Transfer the chicken to a serving plate, cover, and keep warm. Cooking will turn the marinade into a clear sauce, though the buttermilk will tend to separate and rise to the top. Transfer to a small saucepan. Mix the flour and a little warm water into a smooth paste and stir into the saucepan. Simmer while stirring, until the liquid turns into a thick gravy. Add warm water or milk if it thickens too much.You may want to use a blender to ensure an extra-smooth smooth texture. Serve with rice or mash.