A really tasty meal – simple & perfect when camping. Will be doing this one when we go away to Woodgate at Easter. You will need a 14 inch oven with a trivett to do 6 chicken marylands. Or just do 4. Its easy to eat 2! Marinade will cover 8 chicken marylands so you could cook 4 off in 2 x 12 inch camp ovens. 12 heatbeads under & 24 on lid. Pre-warm camp oven first.
- 6 – 8 chicken marylands
- 1 tbs cornflour
- 1 cup of thick plain yoghurt
- 1 tbs harissa or chilli paste
- 1/3 cup thinly shredded fresh mint
- 2 teaspoons ground cumin Cracked black pepper & salt
Make deep cuts all over chicken. Put in a flattish dish. Blend or mix together all other ingredients. Spread over all sides of chicken. Pop in fridge to cook later or cook straight away. Place the chicken on a rack. Bake for 35 – 45 minutes or until chicken is crisp & golden. There is no need to turn chicken. Mine took 50 minutes. I also put 2 layers of baking paper under to reduce clean up tonight. Serve with green salad & squeeze of lemon. I served this with Pumpkin & Snow peas Cous Cous.