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Roasted Chicken with Ginger and Cilantro.

July 1, 2018


  • 3 pounds of organic chicken legs, separated into drumsticks and thighs

  • 1 1/2 teaspoons of “real”salt

  • Freshly ground black pepper, generous amounts

  • 1/2 teaspoon cayenne pepper, or to taste

  • 1 teaspoon garam masala

  • 1 teaspoon finely grated organic fresh ginger

  • 2 tablespoons plain yogurt, preferably the acidophilus variety sold in health-food stores, easily found in health food store or whole-Foods

  • 1 cup chopped fresh cilantro [without the coarser stems]



    1. Preheat oven to 400°F.

    2. Lay the chicken pieces in a single layer in a lasagna-type baking dish. Sprinkle the salt, pepper, cayenne, and garam masala evenly on both sides and pat in. Now rub the ginger, yogurt, and cilantro all over the pieces. Make sure that the chicken pieces end up skin-side down. Place the baking dish in the oven and bake 25 minutes. Turn the chicken pieces over. Continue to bake, basting with the pan juices every 10 minutes, until the chicken is cooked through and the top has browned, another 35 minutes.



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